Fried Pickles With Parmesan
Talk about a guilty pleasure! Pretty naughty, but worth it! Finish off with Parmesan cheese and you’ve got a perfect treat.
50 to 60 Bread & Butter Pickles or Sour Dill Pickles
1 Cup Unbleached Flour
1 Large Beaten Egg
1 Cup Fine, Dry Plain Breadcrumbs
1/3 Cup Finely Grated Parmesan Cheese
Using paper towels, pat pickles dry. In a small-size bowl add flour. In another small-size bowl add beaten egg. In a third small-size bowl add breadcrumbs. In a 10 to 12 inch skillet heat 1/2 inch oil over a medium heat. Test by putting in a pinch of breadcrumbs and if they sizzle your pan is ready. Dredge pickles in flour and shake off excess. Next dredge in egg, and then breadcrumbs to coat completely. Fry in batches for 2 to 4 minutes turning with tongs. Remove from skillet and drain on paper towels. Sprinkle with Parmesan cheese and serve. Serves 4 to 6.
© Victoria Hart Glavin