![]() ![]() Then, be sure to serve the fried pickles piping hot and fresh from the skillet. Let your oil return to the correct temperature before starting your next batch. ![]() Any lower and your breading will absorb too much oil which will make it soggy and less crispy. Another important step in frying is to make sure you fry at the correct temperature of 375 degrees. The cornstarch is key: It absorbs excess moisture from the wet pickles which results in an even crispier fried coating. ![]() This one is made with a mix of flour and cornstarch. There’s nothing worse than soggy fried food! To keep your pickles from getting soggy, use a sturdy breading. How do you keep fried pickles from getting soggy? Fry the pickles in a shallow cast-iron skillet (rather than a deep pot) so that the pickles have space in the pan and won’t stick together. The thicker chips will give you a better pickle-to-breading ratio. The key to really great fried pickles is to use thicker dill pickle chips (about 1/4-inch thick) or slice your own chips from whole dill pickles. How do you make fried pickles from scratch? You can't go wrong with this classic fried pickles recipe. Fried appetizers-especially these fried pickles-are irresistible by nature: They're hot and crispy and salty, and it's impossible to eat just one! Fried pickles are the ideal game day snack or party appetizer-just be sure to make enough for the whole crowd because everyone will want in on them! Serve them alongside your favorite BBQ recipes, as part of a menu of comfort food dishes, or simply on their own with a side of homemade ranch dressing. ![]()
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