One of my colleagues is on a mission to make fried pickles at home, but she isn’t having much success. The biggest problem she’s had is finding a way to bread them so the coating will turn out crispy and not slide off the pickles. She sent me the following description of her efforts so far:
“I’ve been putting oil in a pot and heating it on the stove. I frazzled the heck out of my first batch. That used a wet batter, and that did stick pretty well, it was just flabby, not crispy; the second was a dry one and involved dipping the pickles in buttermilk. The batter was crispy, but it slid right off the pickles (so much for those little grooves holding anything in place).”
I am looking for some advice from folks who have some experience deep-fat frying foods. Do you think my friend is having trouble because the pickles are too wet to begin with? Is a wet batter better or should she be dipping them in cornstarch, then egg, then cornmeal or bread crumbs? Knowing how complex the science of food can be, I’m also wondering if there is some trick such as freezing the pickles beforehand or chilling the batter.
She is determined to make this work so I’m determined to help her out. What do you all know about turning out foods with a nice, crispy coating that wants to stick around?