I have totally and completely been obsessing about fried pickles. No, I'm not pregnant. It's my OCD, maniacal side. I haven't been officially diagnosed, but when I set my mind on something, I usually take it right off the deep end. Sometimes a girl just really, really needs something deep fried. Most fried pickle recipes I have found include eggs or buttermilk, so here's an improvisation. I prefer the slices to the spears, but pretty much all kinds of fried pickles are my friends. These don't need extra salting in case you want to head for the shaker. The sodium content in the pickles is plenty. I wish Nate hadn't left me alone with my vices today. Boredom and too much time on one's hands leads to mischief. Fortunately I only made a small batch. Am I the only one who adores fried pickles?
- 2 T. Brown Rice Syrup
- 2 T. Maple Syrup
- 1 T. Grainy Dijon
- 1 C. Corn Flakes
- 1/2 C. Flour (I used whole wheat pastry flour, but any would do)
- 1/2 t. Garlic Powder
- 1/2 t. Black Pepper
- Small Pinch of Salt
- 2 T. Vegenaise
- Jar of Dill Pickle Slices, large crinkle cut is best
- Canola Oil or other Vegetable Oil
Pour about 2 inches of oil in a small heavy pot. Set over medium high heat. On a paper towel, set a layer of pickles. Pat dry. Combine syrups and Dijon in a bowl. Reserve 1 T. sauce. Combine 1 T. reserved syrup mixture with 2 T. Vegenaise. Set aside. This will be your dipping sauce. In a food processor, combine corn flakes, flour, garlic powder, pepper and pinch of salt. Pulse until well processed, but the corn flakes still have some body left. Place mixture into lidded tupperware container. Add 5-7 pickle slices to mixture. Cover and shake until well coated. Add to heated oil, and fry for about 3 minutes or until golden brown. Set on paper towel to drain excess oil.
Nate's Two Cents: For the record, I'm the one saying Tara's pregnant. I just think there's something very ovarian about suddenly needing one specific fried food....and needing it NOW. But anyway, for what it's worth, I'm glad she had the craving. The pickles were tremendous. Perfect blend of sweet and salty, and somehow they didn't lose that "crunch" that sets good pickles apart. I secretly wished she had made more. There, I said it. Tara, next time make more.
P.S. I'm really not pregnant. - Tara