This year's garden planting is done and the vegetables in the garden are growing. But my larder still has many jars of dill pickles that I put up last year. I had MANY jars of pickles left and I know I'll be harvesting more cucumbers before too long. Then, it occured to me to use up some of the surplus by making Fried Dill Pickles!
Off I went to the basement and brought upstairs to the kitchen about a 1/2 gallon of dill pickle slices, dusted off the deep fryer, made a batter of flour, milk, eggs and Panko crumbs and began frying batch after batch of dill pickles. And of course we wanted a cool dipping sauce. The Mister and I really like a cool Tzatziki sauce with ours so that is what I made to go with the fried pickles.
Fried Dill Pickles and Tzatziki Sauce
- 1 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon baking powder
- 1 egg
- 1 cup milk
- 1 cup - 2 cups Panko bread crumbs
- In a shallow bowl combine the flour, salt, pepper and baking powder.
- In a second shallow bowl whisk together the milk and egg.
- In a third shallow dish (or you can use a zip lock bag) place the dry Panko crumbs.
- After you have drained and blotted dry the pickles, dredge each slice in the flour mixture. Then dip the slice in the egg/milk mixture and then coat with the dry Panko crumbs.
- In an electric skillet or deep-fat fryer, heat the oil to 375 degrees. Fry the coated pickles working in batches no more than 10 pickles slices at a time. Fry for about 3 minutes or until golden brown, turning once. Remove from frier and drain on paper towels.
- Continue working in batches of about 10 slices, coating and frying until you've fried as many as you need.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 cup Greek Yogurt
- 1 cup sour cream
- 2 cucumbers, peeling and diced
- 1 teaspoon chopped fresh dill (may substitute dry dill weed)
- salt and freshly ground pepper
- In a blender combine cucumbers, garlic, lemon juice, oil and dill. Process until well blended.
- Stir in Greek Yogurt and Sour Cream
- Season with salt and freshly ground pepper to taste
- Place Tzatziki sauce in the refrigerator and chill for at least two hours before serving so the flavors can blend.
- This will keep for a few days in the refigerator, but you will need to drain off any water and stir each time you use it.
Because I had quite a few jars of dill pickles I made a huge batch of fried pickles and put them in the freezer for a quick snack. We'll just need to take the out of the freezer, heat on a baking sheet in a 400 degree oven and warm them up (much the same way as one heats frozen french fries.)
Until next time,
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