Adventures in Cooking Frickles- Attempt 2 (Success!)


Since our last, pathetic attempt to conjure up our own frickles ended in major disappointment, we spent another evening trying to amend the error of our ways. Our big mistake was lack of BATTER! Since we semi-knew what we were doing, Bex got to drying and blotting, while Lyss used flour, milk and egg to whip up the batter.

Dill pickle chips proved the tastiest in our last trial, so we stuck with them this time. Hardcore blottage is super important for the batter to stick.


After each slice was coated on both sides with batter, we added a small amount of panko breadcrumbs for crispiness. Then we fried em up in 2 inches of oil which was heated for 10 minutes. Each frickle cooked for about 1 minute on each side.  Our first trials had way too much batter and tasted like hot pickles inside small stale rolls. A light coating of batter fared much better. We also tried mixing in breadcrumbs with the batter, which tasted good too!


Our final batter recipe had breadcrumbs mixed in, along with paprika, garlic, salt, pepper and cayenne.


Once we got the hang of it we experimented with adding different spices to the breadcrumbs and batter. The winning recipe had breadcrumbs mixed into the batter, along with salt and pepper, garlic, paprika, and a hint of cayenne pepper. They were delicious and we were so psyched to have finally honed the craft of frickling, but we still think most restaurants serve up a better plate of frickles than we came up with. Our only hope is to infiltrate the kitchens of Brother Jimmy’s, and steal some trade secrets.


Adventures in Cooking Frickles- Attempt 1 (FAIL)


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.

The messy remnants of our attempt to bread the pickles. (Notice the stick-on-mustaches in the background, totally necessary for all cooking endeavors.)

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!

On our 4th batch we managed to get most of the breadcrumbs to stick to the pickles, and also added paprika to the recipe.

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!