Fried Dill Pickles

Fried Dill Pickles

When I first heard of fried dill pickles a few years ago my first reaction was “Why???” I mean I love dill pickles in and of themselves, but fried? Then I actually tried one I was extremely surprised that they were pretty good. My sister loves them. When we told her we were doing a “fry” day she immediately asked both of us “You’re making fried dill pickles right?” So we made some fried dill pickles, because what the pregnant lady wants, the pregnant lady gets! (Pregnant and dill pickles…Oh the stereotypes! ;))

The batter for this version came completely out of my head. When I was thinking about making them I thought it would be nice to add dill into the batter to amp up the dill flavor. Leann and I both were very pleased with the result! We nibbled on quite a few as they came out of the fryer. Katherine liked them dipped in Ranch Dressing, but Leann and I both thought they were best on their own without any sauce. The things people do with dill pickles! 😉

What You’ll Need:
Sliced dill pickles (or what they call “hamburger chips”…I actually just sliced whole dill pickles myself.)
2 cups of unbleached all purpose flour
1 teaspoon of baking powder
1 teaspoon of sea salt
1 teaspoon of dried dill
A pinch of black pepper
1 egg
1 cup of buttermilk

Preheat oil to around 350 F.

If you are using “hamburger chip” dill pickles drain them and set aside. If you’re slicing them yourself slice and set aside.

Mix dry ingredients together in a bowl and stir to mix. Add egg and buttermilk and stir until a thick batter forms. If you need to add a bit more milk don’t worry about it, it all depends on ambient humidity and such. If you need to add a bit more flour add it a tablespoon at a time until it’s thick enough. You want the batter to be slightly thicker than pancake batter. When you insert a pickle into it it should stand up without really falling over.

Dip pickles into the batter and then place them in the fryer in a single layer. Turn them as they cook to ensure that they brown evenly on each side. You want them to be golden brown. Remove from the oil when they are slightly browned (they’ll continue to brown a bit after you remove them from the oil) and drain on a paper towel. Serve alone or with Ranch dressing.

Notes: No notes for this one…It is a stand alone kind of thing!

Tempura with a Soy Yogurt Dipping Sauce

Tempura

What You’ll Need for the Tempura:
1 cup of unbleached all purpose flour
1 cup of panko bread crumbs
1 egg
1 – 1 1/2 cups of ice water
Veggies of your choice (We did mushrooms, sweet onions, zucchini and squash. I had planned to do sweet potato and asparagus, but the process of frying everything we wanted to try took longer than we thought it would initially so we nixed those two as we went along.)

Preheat oil while you are preparing the batter and your veggies. I fried these around 350 F.

Wash mushrooms and dry them. Slice onions into rounds like you would for onion rings. Slice zucchini and squash into rounds. Set aside.

In a medium sized bowl mix all ingredients together until batter forms. Dip veggies into the batter and place in the hot oil. Turn several times while frying. Remove when they are slightly golden.

Notes: The dipping sauce for tempura usually is rather salty so salt is not added to the batter. If you need to add more water do. It’s all about humidity and such when you’re dealing with flour. You want a slightly thick batter like you would make for pancakes that isn’t overly runny. You can also use this method to make shrimp tempura.

What You’ll Need for the Dipping Sauce:
1/2 cup of less sodium soy sauce
1/4-1/3 cup of Greek yogurt (Note: I used the fat free version.)
2-3 tablespoons of sesame oil

Whisk together ingredients and serve immediately with tempura.

Notes: The sesame oil gives the sauce a nice, nutty flavor, but if you don’t care for sesame oil you could use