Today , I'm gonna be making something really , really yummy .
And these are my deep fried pickles .
So let's get on with the ingredients .
A half a cup of all purpose flour , one teaspoon of baking powder , a half a teaspoon of cayenne pepper .
A half a teaspoon of salt .
I've got some dill pickles , a half a cup of water and about a cup of Italian bread crumbs .
So those are the ingredients .
So let's get started .
All right , this is a really , really simple batter .
We have our flour .
I'm just gonna pop in my water .
Here we go .
We'll get in Cayenne pepper our salt on our baking powder .
And then we're just gonna mix this up .
That's completely mixed .
And now we'll just put that aside and we'll set up our breading station .
All right .
I have everything set up here .
We've got our wet batter and we have our Italian bread crumbs .
So first thing we're gonna grab a pickle , I'm gonna do one whole pickle and all the rest are halved .
So I'm gonna get it into our nice batter here and just give it a little shake .
Just get most of it off and then right into the bread crumbs , then I'm gonna grab my other fork and I'm going to coat this .
Now , I make these quite often and this is a little different .
What we're gonna do is we're gonna double coat these .
So the first thing you wanna do is completely coat these .
So number one nice coat and then into the batter again , try not to get any of the batter off , you know , just kind of gently get the wet batter all over the place just like that and then give it a little shake .
And then back into our bread crumbs .
Now , you could try them doing a single coating .
It will be a little bit thin and that's because the pickle has a lot more exterior moisture than say , uh a mushroom , mushroom is a lot more dry .
So everything sticks better .
So there we go .
But you can see really , really , really nicely sticking there .
So there is pickle number one .
So now we're gonna grab one of the halves , get that in there .
And what you can do is you can take a paper towel and try to get a lot of the moisture off .
But what I find you can dab them down , but the moisture just keeps coming out of the pickle .
So it's kind of a wasted step .
So there we go , we'll go back into there just quickly cover it .
And this is a very simple batter .
I mean there are so many different kinds of batter , you know , there are ones with egg and oil , all kinds , but this is just very , very simple and this is just delicious .
There we go and back in there for a second coating .
Just give it a little shake then onto our rack .
So what I'm gonna do , I'm gonna do the rest of those because uh hopefully you see the , the actual method so I won't bore you with doing all of them .
So I will whip through these and then I'll come back .
Ok , I'm back .
I haven't done them all .
What I thought I would do for a test .
I'm gonna take all of these four which have been double dipped .
I'm gonna move them over and then I'm gonna do these and I'm gonna only single dip them .
So we're gonna keep them separate and then we'll fry them up and then we're gonna look at the difference .
So we'll do that .
So what I'm gonna do is I'm just gonna whip through these , I'm gonna , I'm going to only single batter these ones .
So these four have been double battered and then these four here were only single , battered .
So I'm just gonna zoom in a little bit with the camera so that we can just look at them before they hit the fryer .
I've zoomed in a little bit just so that we can inspect what we've done here .
So these four right here were all double battered .
So double dipped , double battered , those have been single dipped .
Now , if you look at them , you can see the batter on these ones here on the double dip .
They're , you know , quite thick here .
You can actually see a little bit of the pickles showing through a little bit here , you know .
Not too bad .
I did a pretty good job .
So , you know , it all depends on how crispy that you want them .
When it , when they do hit the fryer , I find that when you only single dip , some of the actual coating may peel off and you'll have a little bit of pickle showing .
But anyway , what we'll do now is we're gonna fry them up and uh then we'll check them out .
So I'll set up my fryer and I'll be back in one second .
All right , my deep fryer is set to 370 °F .
So we'll start off with the double coated ones .
So there's one to three and for perfect , I am gonna set my timer for two minutes and these will get really , really nicely golden brown .
So I'm gonna just let this go and I'll come back when my timer is up and we're back .
So let's get these out .
So I set my timer for two minutes .
So by the time I shut , shut off my timer , it's about two minutes and 10 seconds , something like that .
But you can see these are really , really nice and brown and crispy .
It looks really , really good .
So just let them drip off for a second and I put another plate here with another little drip tray , you know , so while something's frying , you can set something else up and have it ready to go .
So there we go and you can see these look really , really nice .
Don't worry , I will zoom in so we can see them a little bit better .
So there we go .
All right .
Now , I'm gonna put my little basket down again and we will get these in .
So now these are the single coated pickles .
So let's get these in .
You know , you might actually like them like this .
It all depends on the person somebody might say , oh , I like those .
So I'm gonna set my timer for two minutes .
There we go and we'll just let those go and I'll be back .
All right , my timer just went off .
That's another two minutes again and I will just let these drip .
So I'm gonna move these over just so that we don't have any mistakes .
Which ones are , which there are our first four , then one , two and three and four .
So instead of talking about them , now , what I'll do is I'll just zoom in first and then we'll just take a little look and we'll , you know , check them out .
So here we have the pickles that were double dipped and you can see like even on this one , there's a little section there that it didn't , you know , it didn't stick that one .
There is not bad .
You can see that the coating on here is really , really nice .
They're really , really crispy .
Now , let me just turn this a little bit .
And then here you can see a little bit of the pickle here showing through , you know , you can see and here we go , here's a good example .
You can see that some of the batter has actually come , you know , come away .
I mean , it's not really a big deal .
If you don't really like a really , really thick batter , then try it like this .
You could try a few , like I did try a few double dipped and uh some single dipped here .
You can see again that , you know , there's a little bit missing here .
Let's try this one out .
This one's not bad on the other side .
See that there is really , really good .
So the only thing left is to cut into one and I'll , well , how about I cut into a double dipped one and a single dip .
Let's try that .
I don't usually cut on a , I usually use a cutting board , but because of the contrast , I thought this was better .
So here is our double dipped pickle .
So let's just cut into that .
And there we go .
Now , remember when you're doing a deep fried pickle , you don't actually want to cook the pickle so that you don't have any crunch to it .
You know , if you leave it in the deep fryer too long , your coating is gonna get really , really dark and it'll probably burn and you're also gonna get the pickle turning into mush .
And that's something that you don't want .
So you really do want to have two minutes , 2.5 minutes maximum in your deep fryer .
So there we go .
You can see the pickle still nice and you know , it's still got a crunch to it when I cut through it .
Let's try this one here and just to show you and there we go .
So double dipped , single dipped and there we go .
So that's it for this video .
I hope you enjoyed it .
These are my deep fried pickles .
That's it .
And I'll see you next time .