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Took me 5 months to nail crispy fried pickles at home and the fix was so dumb
I started trying to fry pickles back in March after a bar in Austin served me some that ruined all other pickles for me. My first batch turned into soggy little coins that just fell apart in the oil, and batch number 12 wasn't much better. I tried three different batters, two kinds of breadcrumbs, and even patted the pickle slices dry for 20 minutes before frying. The real problem was the pickles themselves, because the brine was soaking into the coating from the inside the whole time. I finally pressed the slices between paper towels with a heavy pan on top for an hour and everything changed. Does anyone else dry their pickles before battering, or am I the last person to figure this out?
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miles9468d ago
The heavy pan trick is the one that got me too, but I went a little different on the timing. I lay the slices out on a rack over a sheet pan and stick them in the fridge uncovered for a couple hours, which dries the outside but also chills them. Cold pickles hit hot oil way better for me, the coating sets up fast before the brine can leak out. My first tries were sad wet coins just like yours, and I burned through a whole jar of spears before I figured it out. Now I do a double dredge in cornstarch then buttermilk and flour, and the crunch holds for a solid ten minutes on the plate.
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