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The Student News Site of Kent State University

The Burr Magazine

The Student News Site of Kent State University

The Burr Magazine

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The Egg Burner: Pan-Fried Pickles


Hello and welcome back to The Egg Burner! I hope you are continuing to stay safe and healthy. 

If you know me, you know how much I love fried pickles. At first, I didn’t think it was possible to make them myself, since I don’t own a fryer. However, after some searching I was able to find a recipe where no fryer is needed! Anyone with a pan can make these fried pickles, and let me tell you, they’re delicious.

Pan-Fried Pickles

Total Time: 20 minutes (Active Time: 20 minutes)

The equipment needed is simple …

  • 3 bowls
  • A frying pan
  • Tongs
  • 1 cup measuring cup
  • Paper towels

… and the ingredients needed are minimal.

  • 1 cup plain bread crumbs ($3.34 at Walmart)
  • 1 cup flour ($1.00 at Walmart)
  • 16 pickle spears or 30 pickle chips ($2.98 at Walmart)
  • 1 egg ($0.68 at Walmart)
  • Canola oil, for frying ($1.92 at Walmart)
  • Ranch, for dipping sauce (optional) ($2.83 at Walmart)

First, because I only had whole pickles available at home, I cut them into fourths to look like spears. If you have spears or chips, skip this step.

Then, I pat the pickles dry using a paper towel.

Next, I put the flour, egg and bread crumbs in three separate bowls. I mixed the egg into a liquid consistency.

Then I dredged each pickle in flour, then in egg and finally in breadcrumbs. I then set them to the side on a paper towel.

Next, I filled the pan with canola oil until it reached about ½ inch in depth. I placed the pan over medium heat until a sprinkle of breadcrumbs sizzled. This should take 5 to 10 minutes.

I placed half of the pickles in the pan to cook.

After 1 to 2 minutes, I flipped the pickles using tongs to cook the other side for another 1 to 2 minutes.

Once both sides were cooked, I took the pickles out of the pan and placed them on a paper towel on top of a plate to cool. I repeated the cooking process with the remaining pickles and placed some ranch in a container as a dipping sauce.

There you have it: pan-fried pickles.

I have to say, this was the tastiest recipe I have made so far. These pickles were a hit not only with me but also with my entire family. In fact, they were such a hit that they were eaten within five minutes of being cooked! I’ve never felt such a rush like I did when my dish was well-received. It doesn’t happen often,that’s for sure, so I cherished every second.

If you give this recipe a try, I can assure you you’ll feel this same rush, because your family is sure to love it. Enjoy and see you next time! 🙂

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