- Level: Intermediate
- Yield: 6 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 847
Total Fat: 49 g
Saturated Fat: 4 g
Carbohydrates: 84 g
Dietary Fiber: 5 g
Sugar: 9 g
Protein: 18 g
Cholesterol: 127 mg
Sodium: 754 mg
Total: 45 min
Active: 30 min
- 2 to 3 quarts vegetable oil, for deep-frying
- 2 large onions
- 1/2 cup dill pickle chips
- 4 large eggs
- 2 cups buttermilk
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 cups panko breadcrumbs
Special equipment:
a deep-frying thermometer; 3 baking sheets
- In a large heavy-bottomed pot equipped with a deep-fry thermometer, warm the oil to 350F. Prepare one baking sheet with paper towels, another with parchment paper, and place a wire rack over the third baking sheet.
- Trim the ends from the onions and remove the skins. Cut the onions into three crosswise slices, then pull them apart into individual rings.
- Arrange the dill pickle chips on the paper towel-covered baking sheet, top with additional paper towels, and pat them thoroughly dry.
- In a medium bowl, beat the eggs. Stir in the buttermilk until fully blended. In a separate medium bowl, combine the flour with 1 tablespoon of salt and 1/2 teaspoon of pepper. Pour the panko breadcrumbs into a shallow dish.
- Coat the onion rings evenly in the seasoned flour mixture. Next, submerge them in the buttermilk blend. Dip them back into the flour, followed by another plunge into the buttermilk for a double coating. Finally, roll the onion rings in the breadcrumbs and transfer them to the parchment-lined baking sheet.
- Apply the identical double-dredging methodflour, buttermilk, flour, buttermilk, then pankoto the pickle chips.
- Working in batches, fry the onion rings until they turn a deep golden brown, about 1 to 1 1/2 minutes. Transfer them to the wire rack to drain. Season right away with a sprinkle of salt.
- Fry the pickle chips until they achieve a golden crisp, around 1 to 2 minutes. Lift them onto the rack and season with salt. Enjoy them hot, straight from the fryer.
Dive into Trisha Yearwood's crave-worthy fried pickles and onion ringscrispy, tangy perfection that'll steal the show at any gathering! This intermediate-level recipe transforms simple ingredients into golden, crunchy bliss with a double-dredge secret for unbeatable texture. Ready in just 45 minutes (30 active), it serves 6 generously and packs bold flavor in every 847-calorie bite.
Pro Tips for Fryer Fame: Keep oil at a steady 350F to banish sogginessyour thermometer is your best friend! Pat pickles bone-dry to avoid oil splatter, fry in small batches for crisp results, and salt immediately while hot. Grab fresh dill pickles, plump onions, and airy panko for next-level crunch. Pair with ranch, spicy aioli, or remoulade; reheat leftovers at 375F to revive the magic. Perfect for game day, burgers, or anytime you crave that irresistible fryer-fresh snap. Fire up the pot and get fryingyou won't stop at one!
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