Chef and Cooking Channel host Kelsey Nixon shared some of her favorite Super Bowl snack ideas from her first cookbook, “Kitchen Confidence.” This one for fried homemade pickles includes multiple “sub” recipes which can be used as stand-alones or with other items if you so desire.
QUICK PICKLES: Ingredients:
- 2 cups red wine vinegar
- 1 ½ cups sugar
- ¼ cup kosher salt
- 1 teaspoon mustard seeds
- ¾ teaspoon coriander seeds
- ½ teaspoon celery seeds
- ¼ teaspoon whole black peppercorns
- 2 garlic cloves, smashed
- 1 red Fresno chili, halved lengthwise
- 6 Kirby cucumbers (about 2 pounds)
RANCH DRESSING: Ingredients:
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon cracked black pepper
FRIED PICKLES: Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup whole milk
- 1 cup panko (Japanese-style breadcrumbs)
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil, for frying
Directions for quick pickles:
- In a large saucepan set over medium-high heat, combine all the ingredients through the chili, and add 2 cups water.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Meanwhile, using a mandoline (or sharp knife), cut the cucumbers crosswise into 1/4-inch-thick slices and put them in a large heatproof bowl or container.
- Once the vinegar mixture is boiling, pour it over the sliced cucumbers, making sure they are submerged.
- Let sit in the liquid for about 20 minutes. (The longer the pickles stay in the liquid, the softer they become; for me, 20 minutes is perfect.)
- Drain the pickles.
You can eat these right away or transfer to an airtight container and refrigerate for up to 1 week.
Directions for ranch dressing:
- In a medium bowl, whisk together all the ingredients.
- Adjust the seasoning to taste. The dressing can be stored in the refrigerator in an airtight container for up to 1 week.
Directions for fried pickles:
- Line a baking sheet with paper towels.
- In a large zip-top plastic bag, combine the drained quick pickles and flour and shake until they are well coated.
- In a bowl, whisk together the eggs and milk.
- In a shallow dish, combine the panko, dill, garlic powder, and salt.
- Working in batches, dip the floured pickle chips in the egg mixture, then toss them in the panko, fully coating them. Put the coated pickles on the prepared baking sheet.
- In a large heavy skillet or cast-iron pan set over medium high heat, heat ½ inch of oil until it reaches 350°F.
- Working in batches, shallow-fry the pickles until they are golden brown, 1 to 2 minutes per side.
- Place a wire rack over the baking sheet, transfer the pickles to the rack to drain, and immediately sprinkle them with kosher salt.
Serve the fried pickles hot, with the dressing on the side.