I’m kind of a pickle hater. I really only like them when its relish. So these were interesting for me. Let me tell you though, these are good. Even for non pickle fans. They are SUPER crispy, and easy to make, and delicious. The bleu cheese in my opinion is the best part. You should make them for Superbowl. Duh. This is why this week we are just posting artery clogging food. Then next week, we can all go to us magazine and search for the latest celebrity liquid cleanse (just kidding). Ok, so yay football, yay fried foods. Go Lakers! (bad joke, I know)♥ Teri
Panko Fried Pickle ChipsServes 6 to 8
Ingredients:2 cups ridge cut pickle chips, pressed between paper towels1 cup all purpose flour2 eggs, lightly beaten2 cups seasoned panko breadcrumbssalt and pepper to tastebleu cheese dipping sauce:½ cup light mayonnaise¼ cup light sour cream¼ cup crumbled bleu cheese2 tablespoons milk1 ½ tablespoons chives, thinly sliced1 teaspoon fresh lemon juicesalt and pepper to taste2 quarts vegetable oil for frying
Directions:1. Preheat oil to 350°F.2. Place flour, eggs and panko in three separate shallow dishes.3. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the freezer for about 20 minutes.4. While the chips are in the freezer make the dipping sauce: Place all the sauce ingredients into a mixing bowl and whisk together. Set aside covered in plastic wrap until ready to use.5. Remove pickle chips from freezer and fry in batches, for about 5 to 6 minutes.
6. Drain onto paper towels and season with salt and pepper. Repeat until all the pickle chips have been fried. Serve immediately with bleu cheese dipping sauce.
**Just a quick tip: Pressing the pickle chips between paper towels before dredging and placing them in the freezer before frying are two VERY important step to ensure light and crispy pickle chips! No one likes a soggy pickle chip..no one.