What is better than roasted pickles? These fried pickles were immersed in the bacon mandate

It is difficult to think of a food that cannot be better made once beaten and baked. This is true chickenTo fishTo gumboand even Ore– Whoever beats and fried sliced ​​pickles was almost certainly under the same ironclad logic.

I still remember when I first tasted the delicacy, even though I was sitting with my family at a restaurant at least 20 years ago, somewhere on the Bay of Alabama, from Louisiana to Perdido Key, Florida, and as a family of cracks and pickle lovers, we just had to order Fried Pickles.

I can't say the name of the restaurant, but I can describe every last detail of juicy, cake and sauce. The coating was crisp and well-seasoned with a perfect meal and was even more immersed in the farm dress on the side. It is difficult to fill my memory of pickles – a blurred, heavy top whatever served with ocean breeze and reinforced with nostalgia for years, our Birmingham-based colleague Julia LevyThe roasted pickles we share the recipe here is a very close second (in fact, I am sure that his own is objectively surpassing my family excursion, but my memory is proustian's power writes my judgment with clouds).

“What makes fried pickles so special is contrasting textures; these are super crunchy and crunchy, but juicy, soft and bitter inside,” says Julia. “Baked foods always want something acidic to balance oily, but roasted pickles don't have to do this, two-two, victory/victory, a .. I say it's a perfect meal? It's a bit hyperbolic, but they, but they are, but they are, but they are, are wonderful.”

How to make perfectly crispy fried pickles

Unlike foods such as shrimp and chickens that may not dry properly, it is roughly impossible to dry the pickles. A fragile coating that falls off during baking or on the road to the mouth is much more concerned with pickles, as their vinegar saline is too thin to form a good basis for the fried coating. The viscous writer is much better, which coats and insists on the sour slices, and gives the dry ingredients something to really stick and soak. The most important thing, however, is to dry the slices of pickles before diving into the writer, otherwise the sour saline thickens the writer, reducing his viscosity and undermining the ability to form a strong coating that remains.

Once they are immersed in the writer, the slices are covered with a mixture that contains a finely ground cornflane (be careful not to use coarse corn, which is too thick for this dough), as well as universal flour, garlic powder, onion powder, peppers, cayenne peppers. After being deceived, they go to hot oil until the corn dough is browned and crisp.

At relatively high temperatures, the oil is at 375 ° F, even with deep baking regulations. The reason for this is that the only real goal here is crunching and tanning the coating, as the sour slices do not really need to be cooked. The lower temperature and longer baking time only pull out the process, possibly sacrificing the juicy bite of pickles.

Life is better with bacon sauce with sauce

The fried pickles are good in itself, but it is better to dip them with creamy sauce. You can use a shopped or homemade plain in a shop farm or transferBut if you are a bacon eater, I strongly encourage you to try out Julia's homemade bacon roof, which contains cooked bacon pieces and bacon drips for extra taste. It also gets curvature of saline from the sour vessel, as well as a greeting dose of fresh taste from dill and chives. This is also good with other fried foods such as Fried green tomatoes and fried chickenTo hamburgersOr about anywhere else where you use the usual farm.

Now, when I dream of roasted pickles, this recipe is the vision that floats on top of my head, directly in the bay for a long time. Think of these fried pickles would be damn delicious with this equal murderer Roasted pickles -Heeded sauce– A man can dream.

Cooking method
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