Pickles

make ahead deep fried pickles and freezing | Family Cuisine

The best way to enjoy a pickle is by frying them in oil and then freezing them. This article will show you how to make deep fried pickles that are ready to eat, so you can have the perfect snack at any time of

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Make ahead deep fried pickles and freezing

In the annals of “will it fry?” moments, fried pickles are certainly not the weirdest ingredient you could dunk in oil.

(I’d argue that fried butter is a lot more racy, for one. And whoever invented the Scotch egg deserves a medal.)

Reading: make ahead deep fried pickles and freezing

But in terms of unexpectedly pleasing tastes and textures, a fried pickle is certainly one of the most satisfying experiments to come out of the deep fryer.

With good reason, fried pickles have transcended their Southern provenance to become a bar snack beloved across the U.S.

Unlike plain fried vegetables like cauliflower, zucchini… or beets, pickles by definition are pre-seasoned with wonderfully sharp and salty brine.

(If they weren’t, they’d just be cucumbers! And I’m not quite down with fried cucumber.)

Read more: how to make fermented okra pickles | Family Cuisine

Because the brine is built in, it cuts through the outer coating to give every bite a little palate cleanser of acidity, a snappy retort to the crisp-yet-oily exterior.

So, really, what makes the fried pickle weird also makes it wonderful.

And you’d think that would be weirdly wonderful enough, but somehow I stumbled on a way to make them even weirder and even tastier.

Back in my college days, we used to shake Kraft Parmesan cheese on dill pickle spears and eat them by the jar-ful.

(See? So weird, I know. And I have no excuse for the Kraft Parmesan except that I went to college in the middle of nowhere in the late ’90s, so it’s not like we had a Whole Foods down the street.)

Just as the deep-fried coating plays off the salinity of the pickle, the salty umami notes of the Parmesan—or what passed for Parmesan in college—worked in delicious contrast to the vinegar in the vegetable.

Read more: how to make banh mi pickles | Family Cuisine

That’s why when I make homemade fried pickles, I always add freshly grated Parmesan as a finishing touch to the rounds before they get devoured.

It’s a small touch, but one that gives the overall flavor a little something extra to make the pickles sing. A hint of dried dill helps make the pickles pop too!

fried pickles

Yes, I find rounds preferable to spears for the element of one-bite satisfaction—they’re just so much more poppable and the ratio of pickle to breading is more even.

With spears, sometimes you’re left with just too much watery pickle innards, which is no one’s idea of a good time.

And yes, I bread my fried pickles instead of dipping them in batter.

Breading is not only less messy than battering, but it lets you freeze batches of pickles for future gratification, and gives you a more crisply defined, flavorful crust.

Afraid of deep frying at home? Don’t be! Watch the video and read my Deep Frying 101 tutorial to learn how to deep fry on the stovetop like a pro.

Read more: Mango pickle recipe | How to make mango pickle | Family Cuisine

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