Fried Pickles and Onion Rings
Deep fried foods by Trisha Yearwood from Trisha's Southern Kitchen
- Deep Frying
- 30 minutes
- 15 minutes
- 6 servings
- 2 to 3 quarts vegetable oil, for deep-frying
- 2 large onions
- ½ cup dill pickle chips
- 4 large eggs
- 2 cups buttermilk
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 cups panko breadcrumbs
- In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
- Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
- Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
- Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
- Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
- Use the same double-dredge process–flour, buttermilk, flour, buttermilk, panko–for the pickle chips.
- In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
- Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.
Special equipment: a deep-frying thermometer; 3 baking sheets
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