A Fried Pickle-Veggie Appetizer
Hunger is the best pickle. —Benjamin Franklin
Tart, juicy, mouth-watering and scrumptious is the best way to describe my enjoyment of fried pickles. Whenever my hubby decides to make a batch, I begin to drool just thinking about how that first bite will satisfy my craving for spicy foods.
On this day, we had a vegetable bin full of squash and tomato purchased a few days prior and needing to be used. We deliberated on making a batch of fried veggie appetizers using our favorite pickle batter. Could they possibly work deep-fried and coated like the pickle? Why not?
We were delighted with the results, and I am shameless in telling you that I ate more than my share that evening. In spite of this wonderful new creative dish, I still take pleasure in the basic fried pickle on any given day.
How do you eat a pickle?
Do you like pickles?
How do you eat them?
Interesting Stories and Recipe Ideas
Pickle History and Trivia
Pickles are an edible product, such as cucumber, that has been preserved and flavored in a solution of brine or vinegar (source: The Free Online Dictionary). The dill pickle is the most sought and bought type across the country. What family picnic doesn't have a few on hand for munching before the meal?
If it is genuine, it is processed with dill weed which is added during the last stage of fermentation. From my research, I found it interesting that the Kosher dill is not necessarily made under Rabbinical supervision, it simply means it is flavored with a good percentage of garlic. You must read the label to determine if it has been made under a Rabbi's direction.
Did you know that people have been eating pickles since the Mesopotamian era? Cleopatra stated her beauty came from eating pickles. Here are some other interesting facts on these delightful food treats.
- In the Pacific Islands, banana leaves are used to line foods placed in holes in the ground for pickling. These foods are also used as reserves during storms. The value of the pickle is so highly priced that they are part of the courting process, proving a man is able to provide for his woman. Here's a bit of fascinating trivia, men in Fiji must first show a girl's parents his pickle pits before dating is allowed.
- In America, pickle factories ferment their pickles in outdoor lidless vats. This may be of sudden concern to readers as the idea of open outdoor containers is invitation for all kinds of interesting added ingredients (Please, frogs stay out and birds do not fly overhead!). However, the reason for this is the sun's direct rays prevent yeast and mold from growing in the brine.
- Kool-Aid™ pickles have become quite popular in the Delta region of Mississippi. These treats are cut, sliced, and soaked in Kool-Aid™ for over a week and sold for fifty-cents or more at fairs and delicatessens.
- According to the Department of Agriculture, the average American consumes an estimated 8.5 pounds of pickles annually. I know I eat my good share of this statistic!
- Lastly, iced-cold pickle juice is credited for the Philadelphia Eagle's triumphant win over the Dallas Cowboys in September, 2000. It seems the players guzzled down vast amounts of it to wane off the intense heat.
Rate this recipe idea
Fried Pickle-Veggie Appetizers
Photo Recipe DetailsClick thumbnail to view full-size
- 1 egg, beaten
- 1 cup milk, or buttermilk
- 1 tb all-purpose flour
- 1 tb Worcestershire sauce
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 1/2 cups all purpose flour
- 1 jar, 32 ounce dill pickle spears, drained
- 1 quart vegetable oil, for frying
Instructions (Source: Allrecipes.com)
- In a small bowl, mix the egg, milk, 1 tb flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F in a deep-fryer or heavy deep skillet. Dip pickle and vegetable slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the food items carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until they float to the surface, and are a golden brown color. Remove with a slotted spoon, and drain on paper towels.
|Serving size: 1 cup, diced or chopped|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Carbohydrates 4 g||1%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 1251 mg||52%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|