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.
Total Time: 20 minutes (Active Time: 20 minutes)
The equipment needed is simple …
- 3 bowls
- A frying pan
- 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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Hi, I’m Sara Crawford, a senior journalism student from Cleveland. I’m also the editor in chief of The Burr and the opinions editor for KentWired this semester. My staff and I are committed to bringing you interesting, humorous and hard-hitting stories that tap into current events, trends and the lives of those who have made a home in Kent, Ohio. We are full-time students and hard-working journalists. While we get support from the student media fee and earned revenue such as advertising, both of those continue to decline. Your generous gift of any amount will help enhance our student experience as we grow into working professionals. Please go here to donate.
Morgan Smith is a senior fashion merchandising student from Tiffin, Ohio. This is her second semester blogging for The Burr. In her free time, Morgan enjoys spending time with her cats, watching her favorite television shows (particularly “Big Brother”) and thrift shopping. Follow her thrift page on Instagram @morganleethrifts, where new-to-you clothing can be purchased without having to search the racks.