Fried Picklebacks

November 7, 2016

I'll just let that sink in for a minute or two.

 

No really - I know, this is absolutely absurd. But in all the right ways of Yes YEs YES.

 

Now this really goes out to two kinds of lovers out there...

The pickle lovers....

&

The Jameson lovers.....

I remember when I turned 21, this was the first time I had ever tried Jameson. 

 

And ever since, that was it.

Carly became a fan.

 

But - let me quickly say, because not many know what a Pickleback is.......a Pickle Back is a shot of Jameson, followed by a shot of pickle juice.

 

The pickle juice immediately kills off the Jameson sting in your mouth - so it became a thing. So why not take it to the next level?

 

And make it a two for.

Food and Drank.

The secret to get these extra crispy is...two coatings.

 

I first dipped them in a thick simple flour batter and then dropped them in panko and made sure all sides were coated. 

 

The panko really makes these babies sing.

 

But then....

 

there's more.

Dip them in one of the easiest sauces EVA.

 

And by that I mean ranch and a ton of horseradish.

If you're not fan of the horse, no problem. Just leave it out. 

Dip them in whatever tickles your fancy.

I will admit. I ate all 12.

With no regret.

 

I mean it's a pickle after all....& Jameson is healthy, right? LOL

It's GOOD FOR THE SOUL.

 

Happy Monday guys.

 

Fried Picklebacks

 

yield: 12 fried pickle coins

prep time: 1 hour-overnight

cook time: 10 minutes

 

Ingredients:

Pickles marinade:

  • 3-4 kosher dills cut into 1/2 inch coins

  • 2 garlic cloves smashed

  • 1/4 c Jameson

Batter:

  • 1/2 c flour

  • 1 egg

  • 1/4 c half and half (+ Tbs more if batter is too thick)

  • Salt and Pepper to taste

  • pinch of paprika

  • 1/2 tsp minced onion

Breading & Frying:

  • 1 c Panko Bread Crumbs

  • 2 c sunflower oil (or any oil that has high heat temp)

Sauce:

  • 1/4 c ranch

  • 2 Tbs horseradish

 

Directions:

  1. In a bowl combine the sliced pickles (you can cut these however you'd like) the smashed garlic and the Jameson. If all pickles are not submerged, add a little pickle juice until they are. Let sit for at least an hour (I soaked mine overnight)

  2. Dab off the pickles on a paper towel until dry.

  3. Bring oil to 370 degrees - use a thermometer for this! I had about 1 1/2 - 2 inches of oil in my pot.

  4. Mix together the Batter in one bowl - flour, egg, half and half, seasonings.

  5. Pour Panko Bread crumbs in another bowl.

  6. When oil is ready, dip the pickles, one at a time in the batter then coat with the panko and fry immediately. Don't overcrowd the pot, I had about 5-6 at a time.

  7. When golden brown, using a slotted spoon, take out and let drain. Repeat until all are done.

  8. In a bowl combine the ranch and horseradish. 

  9. AND ENJOY!!!!!

 

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