Crispy Fried Pickle Spears

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When Mama was last visiting we stopped by a local place for pizza and they had fried pickles on the menu. I ordered up some and they were the best I have ever had. I was bound and determined to figure out how they made them and with a lot of trial and error, I finally got it right and have just finished up eating them…yep, all 6 spears and I am one happy gal right now. Believe me, I’ve went through a lot of pickles and panko to get these babies just right and it was so worth it. Key lesson…use a good pickle to start with, off brands taste like off brands when fried.

I know a lot of folks that turn the other way when you even mention the word pickles. While this recipe may not appeal to some, if you like pickles I guarantee you will love these. We are a pickle eating family and Nannie Polly absolutely tried to pickle everything she could think of. If she thought it could be pickled she tried it, not all a success story, but she was relentless with pickling things. I had no problem tasting her creations and I would let her know if it was not such a good idea. As much as she loved all kinds of pickles, she never got the opportunity to taste one fried, shoot, I had never even had fried pickles till Daddy ordered some one time while I was home visiting. I was hooked from the git go and I can’t wait to share this recipe with him.

Crispy Fried Pickle Spears

3 dill pickle spears, cut in half length wise
1 large egg
1/4 C. milk
1/3 C. all purpose flour
1 tsp. baking powder
1/2 tsp. smoked paprika
good pinch each of salt and pepper
panko bread crumbs
veg. oil for frying

In a bowl, whisk together the egg, milk, flour, baking powder and seasonings. Add the pickles to the batter and let sit while you heat 1″ of oil in a skillet to 350 degrees. Spread about 1/4 C. of panko on a plate and when ready to fry dip, one at a time, in the panko and roll to coat then drop into the hot oil. Add more panko as you go to finish coating the remaining spears. Note: Using a little panko at the time and rolling individually keeps the panko from getting soft, which will cause it not to stick to the pickle. Fry the spears until golden all over and drain on a paper towel lined plate. Serve with ranch dressing.

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