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Recipe

Pan-Fried Pickles

Scott Phillips

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.

Ingredients

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.

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