- 6 large whole dill pickles
- 1 cup all-purpose flour
- 2 eggs
- ¼ cup of milk
- 1 cup panko breadcrumbs
- 2 cups canola oil, to fry
- 4 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sriracha
Heat the oil in a large pan or in a deep fat fryer to 360ºF. Only half fill the pan and never leave unattended.
Drain the pickles from their vinegar and slice into cross-sections about 1/4 inch thick on a slight diagonal.
Add the flour to a bowl and season generously with salt and pepper.
Beat the eggs into another bowl with the milk.
Scatter the breadcrumbs into a third bowl.
Dust the pickle slices in the seasoned flour, then dunk in the beaten egg before lifting out, allowing to drip-dry excess and then laying into the panko breadcrumbs.
Cover the dill pickles completely with the breadcrumbs so they are stuck, then store on a tray or plate until needed whilst you continue coating the rest.
Fry for 2-3 minutes, turning in the oil occasionally until they are golden brown and crisp.
Whisk together the mayo, ketchup and sriarcha to form a spicy thousand island style sauce and transfer into a dish to serve.
Drain the cooked frickles on kitchen paper, then serve immediately whilst hot and crisp with the dip on the side.