Easy Fried Pickles
Recipe - ShopRite of Forest & Richmond
Easy Fried Pickles
Prep Time5 Minutes
Servings4
Cook Time5 Minutes
Ingredients
Bowl & Basket vegetable oil, for deep frying
1 jar Bowl & Basket hamburger pickle chips
1/2 cup Bowl & Basket all purpose flour
1 tbs Bowl & Basket seasoned salt
3/4 cup water
2 cups Bowl & Basket Panko Breadcrumbs
Directions
- Fill a large heavy heavy-bottomed saucepan so that the vegetable oil is 2 inches deep an heat over medium high heat to 375 degrees.
- While oil is heating, drain and pat dry the pickle slices In a medium bowl, combine flour, seasoned salt and water and whisk until a smooth batter forms.
- Set aside. In another bowl or shallow dish, add breadcrumbs.
- Dip pickles first into the batter, coating evenly, then coat in breadcrumbs.
- Once oil is heated, carefully fry pickles for 1-3 minutes or until golden brown.
- Remove with a slotted spoon to a paper towel-lined cooling rack and repeat until all pickles are fried.
- Serve with remoulade, spicy mayo, ranch, or whatever dip you’d like!
5 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket 100% Pure Vegetable Oil, 16 fl oz
$1.99$0.12/fl oz
Bowl & Basket Kosher Hamburger Dill Pickle Chips, 24 fl oz
$2.50$0.10/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$2.00$1.00/lb
Bowl & Basket Seasoned Salt, 12 oz
$2.99$0.25/oz
Bowl & Basket Distilled Water, 1 gal
$1.50$1.50/gal
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
On Sale!
$1.99 was $2.50$0.25/oz
Directions
- Fill a large heavy heavy-bottomed saucepan so that the vegetable oil is 2 inches deep an heat over medium high heat to 375 degrees.
- While oil is heating, drain and pat dry the pickle slices In a medium bowl, combine flour, seasoned salt and water and whisk until a smooth batter forms.
- Set aside. In another bowl or shallow dish, add breadcrumbs.
- Dip pickles first into the batter, coating evenly, then coat in breadcrumbs.
- Once oil is heated, carefully fry pickles for 1-3 minutes or until golden brown.
- Remove with a slotted spoon to a paper towel-lined cooling rack and repeat until all pickles are fried.
- Serve with remoulade, spicy mayo, ranch, or whatever dip you’d like!