• Carly Zimmaro

Fried Picklebacks


Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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.....

Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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.

Fried Picklebacks | eatlovegarlic.com @eatlovegarlic
Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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.

Fried Picklebacks | eatlovegarlic.com @eatlovegarlic
Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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.

Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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 | eatlovegarlic.com @eatlovegarlic

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!!!!!

Fried Picklebacks | eatlovegarlic.com @eatlovegarlic

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