Southern Fried Pickles
3 cups flour divided
2 TBSP Cajun seasoning (like Zatarans Creole)
1 egg beaten with 1/2 cup milk
2 inches vegetable oil for frying
salt and pepper
a slotted spoon for draining, a table spoon (for flipping) is helpful.
|step 2 into the eggs|
Firstly add the pickles to the plate without the seasoning. This will help the egg and seasoned flour sick butter. Next dip the pickles in the seasoned batter and set aside until you have about 10-12 pickles ready to go.
The oil will begin to ripple at the bottom when ready. Add about 10-12 pickles at a time. I used about half of the jar.
I also used a spoon to flip the pickles over after 2-
|step 3 into the seasoned flour|
3 minutes of cooking time per side. They were then moved to paper towels and drained. As they come out of the oil, season with Kosher salt and some pepper. They go perfectly with ranch dressing and hamburgers.
|step 4 frying the pickles|
These can be baked in a 375 degree oven by spraying the pan and the tops and the cookie sheet with Pam and baking for 30 minutes(flipping half way through) Or you can use the oil method with about 1/2 cup oil in a medium sauce pan. That is the method I used for these Zucchini fries.
4 large zucchini cut into planks and then fry sized pieces
1 cup Panko bread crumbs
1/4 c. Italian seasoned bread crumbs
2 cup All purpose flour divided
salt and pepper
1 beaten egg
1/2 cup milk combined
Begin by heating the veggie oil in a medium sauce pan. Add 1 cup of the flour with the Panko and regular
bread crumbs. You will be using the same breading method above. Have one plate with a cup of regular flour where the zucchini goes first. Then dip into the egg and milk mixture and then into the bread crumbs.
Fry for 3-4 minutes per side and drain on a paper bag or paper towels. Season with salt as soon as you remove them from the oil.
Your family will love them!