After dining on our favorite deep-fried delicacies all around Manhattan, Bex and Lyss decided to stay in the other night, and prepare our own frickles, from scratch. After scouring dozens of online recipes, we took the best (or what we thought was the best) from each one, and came up with our own concoction.
We tried several different pickle brands, all kosher dill flavored. We sliced them length-wise, patted them dry, and then tried to make fried pickles as we would make breaded chicken cutlets. Dipped in flour, then egg, then breadcrumbs.
Next, we filled a pan about with about 1-inch of oil, let heat for 10 minutes, and delicately placed the pickles in. Most of the breading immediately fell off and started floating around the pan, burning and smoking. YUM!
Then we placed the frickles on paper towels to cool off, and mixed up some condiments. We used mayonnaise, horseradish, Franks Red Hot Wings Sauce, and garlic in multiple combinations. The condiments were definitely the best part of the experience.
At the end of the day, we failed miserably. Our frickles sucked. They tasted like hot pickles drenched in oil, with burnt chunks stuck to them. On our next attempt, we will certainly be using a recipe with batter, rather than this lame breading technique. Check back soon for our results, and keep your fingers crossed for us!