Though largely popular in the South, the fried pickle has hitchhiked its way onto the menu of some of our favorite diners. It's probably due to the that crunchy-hot-tang combo'd with a soothing creamy, herby buttermilk dipping sauce.
Now of course we couldn't exactly fry it up on the Traeger so we did it one better. We cranked up that heat and grilled them, of course. (Don't worry, your heart can send us the thank you note later.) They're still golden-brown, crunchy and packed with all of the flavor that we love.
TRAEGER-"FRIED" PICKLES WITH BUTTERMILK DIP
PREP TIME: 20 minutes
COOK TIME: 10 to 15 minutes
RECOMMENDED PELLETS: Any
Nonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles
1/2 cup mayonnaise
2 tablespoons buttermilk
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.
Place an cooking rack on top of a baking sheet and spray the rack with nonstick cooking spray.
Drain the pickles and spread out on paper towels, patting them dry.
Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chile powders, oregano, garlic powder and salt and pepper in a medium bowl.
In a large bowl, combine the breadcrumbs and Parmesan.
Working in batches, toss the pickles in the egg mixture so they are fully coated.
Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.
Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
Place the baking sheet on the Traeger and cook until the tops of the pickles are a crisp, golden brown, about 10 minutes.
Flip the pickles and continue to cook until golden brown all over, about 5 more minutes.
Whip up the buttermilk dip by combining all of the dip ingredients into a blender and blending until it's smooth. Season to taste with salt and pepper.
Serve the pickles warm with that deliciously herby dip.
'FRIED' PICKLES RECIPE.docx (12.19 kb)