Cooking for Luv: Vegetarian + Vegan Recipes
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Panko Fried Pickles

20 May Panko Fried Pickles

Panko Fried Pickles

Yield: About 30 Pickles

Cook Time: 20 Minutes

My Southern roots draw me to anything deep fried and I just plain LUV pickles, so these suckers are my perfect storm. Although I try to limit my fried food consumption these will always be an exception to my moderately healthy lifestyle. Crunchy, salty, garlicky, and just plain addicting- you can’t just eat one. I bring these to every picnic and BBQ and after the initial “Fried Pickles, really? Um, I guess I’ll try?” moment, the crowd goes wild and devours them all. Cut them in half to get more servings, or just make double the recipe- trust me, you’ll need the extra!





2 Jars of Claussen Garlic Dill Sandwich Slices

1 Box of Panko Bread Crumbs

1 Cup Flour

6 Eggs

Canola Oil

Kosher Salt



Make your breading station. One plate or tin of each: breadcrumbs, flour, eggs. Use only half of each ingredient at first, since you’ll inevitably get some goop in them as you go and then you can do a fresh batch when that happens.

Dip your pickles in flour, then eggs (coat really well and let the extra egg drip off), then breadcrumbs. Press breadcrumbs on well. Set aside and repeat until all of your pickles are done.

Preheat on high a deep fryer or large high walled skillet filled with 1 inch of oil until oil starts to sizzle. Gently drop in your pickles in a single layer, not crowding or touching. Remove when they get golden brown (you may have to flip them for a minute in the end if they float to get the other side golden) about 3 minutes. Place on a paper towel to drain and sprinkle with kosher salt. Serve hot or at room temperature (both fantastic, but do not refrigerate or wrap up or they will get soggy) with hot pepper jelly or a spicy aioli.

Vegan Version- Lose the eggs & whisk 1 cup  flour and 1 cup water to make a batter. Dip in batter, let extra drip off,  then dip in Panko and follow the rest of the recipe as is!



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