Servings:6 to 8 as an appetizer
Whether cut into chips or spears, these breaded and pan-fried pickles are hot, crunchy, juicy, and tangy all in one bite. Serve them on their own or with blue cheese or ranch dressing for dipping.
betway电子竞技俱乐部
- 30 pickle chips (such asBread-and-Butter Picklesor 16 pickle spears (such asHalf-Sour Dill Pickles)
- 1 cup all-purpose flour
- 1 cup fine, dry plain breadcrumbs
- 1 large egg
- Canola oil, for frying
Nutritional Information
- Calories (kcal) : 80
- Fat Calories (kcal): 30
- Fat (g): 3.5
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 25
- Sodium (mg): 80
- Carbohydrates (g): 9
- Fiber (g): 0
- Protein (g): 2
Preparation
- Using paper towel, pat the pickles dry.
- Put the flour and breadcrumbs in separate shallow bowls. In a third shallow bowl, beat the egg.
- Pour enough oil into a 10- to 12-inch skillet to reach a depth of 1/2 inch. Heat the oil over medium heat until a pinch of breadcrumbs sizzles.
- Dredge the pickles in the flour, shaking off any excess, then the egg, and then the breadcrumbs, to coat completely. Fry in batches, turning with tongs, until golden brown on all sides, 2 to 4 minutes total.
- Drain on paper towels and serve.
Ingredient Spotlight
-
IN THIS RECIPEPickles
-
IN THIS RECIPEBreadcrumbs
-
IN THIS RECIPECanola Oil
-
FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
![]()
![]()
CollectionSpring Pasta Recipes
![]()
MagazineThe Country's Favorite Cakes
![]()
CollectionSpring Egg Recipes
Write a Review