CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE
Recipe courtesy Guy Fieri
Prep Time: 15 minutes | Total Time: 35 minutes | Yield: serves 4
1 Jar (32 oz) whole dill pickles
1 1/2 cup buttermilk
1 teaspoon hot sauce (Crystal brand recommended)
1 cup all purpose flour
2 ¼ cup panko bread crumbs, finely processed in food processor
1 teaspoon granulated garlic
½ teaspoon paprika
Kosher salt and freshly cracked black pepper
1 quart canola oil, for frying
For the pickles: Using a mandoline or sharp knife, slice the pickles lengthwise into 1/8” thick strips. In a large dutch oven or heavy pot, preheat canola oil to 375̊ F.
Place panko bread crumbs into food processer and pulse 3-4 times until finely ground. Place into medium mixing bowl and season with paprika, garlic, kosher salt and freshly cracked black pepper. Place flour into a separate medium mixing bowl. Place buttermilk into another separate, medium mixing bowl.
Begin coating a few pickle slices at a time by first dredging into flour and patting off the excess. Then place floured slices into buttermilk. Allow excess to drip off then transfer to seasoned panko. Coat in panko then set aside. Repeat until all all slices are coated.
To fry, carefully place a few battered pickles into hot oil. Cook for 3-4 minutes on first side until golden brown then carefully turn over and cook fro 2-3 minutes more. Using a slotted spoon or sieve, remove pickles and place onto towel-lined dish to drain. Season with kosher salt and serve hot with buttermilk dipping sauce.
BUTTERMILK DIPPING SAUCE
Prep Time: 5 minutes| Total Time: 5 minutes| Yield: 1 ½ cups
1 cup buttermilk
2 tablespoons mayo
1 teaspoon cumin
1 teaspoon chopped chives
1 teaspoon chopped dill
½ teaspoon cayenne
Salt and freshly cracked black pepper
For the Dipping Sauce: Whisk together ingredients in a medium mixing bowl to combine. Season with salt and freshly cracked black pepper. Cover and refrigerate until ready to use.