September 26, 2014



The tangy zing of a crisp pickle is only made tastier when it's coated in a crunchy golden, parmesan breadcrumb!

This is a fab little snack to serve along side drinks, especially beers, the strong savoury flavour of these fried pickles is mellowed by a cold larger.


Sliced pickles- Use shop bought or follow my recipe here
1 cup/90g breadcrumbs
2 tablespoons finely grated parmesan cheese
1 egg
3 to 4 tablespoons flour
Oil for frying


Use three plates to lay out your coating ingredients. In the first, shake out the flour so it sits evenly across the plate. On the second a well beaten egg, and on the third the breadcrumbs, parmesan and pepper mixed together.

Take the pickles out of their brine and dry them on paper towel. 

Pour the oil into a frying pan and heat with a medium high flame until the oil moves very freely in the pan when swirled and a breadcrumb sizzles immediately but not fiercely when dropped into the oil.

Coat the dried pickle slices in flour, then egg then in the breadcrumbs. The flour will help the egg stick to to the pickle and the crumbs will in turn stick to the egg.

Place the crumbed pickle into the oil, laying it away from yourself. Fry on each side until golden brown, then remove form the oil and place on paper towel to drain of excess oil.

Serve the pickles whilst they are still hot, a dip made from equal parts ketchup and mayonnaise with a dash of pickle juice is a great accompaniment. 

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