I like to use the pickles that are already sliced for sandwiches to make these to save a step- you can of course slice whole dills, or even slice them into little rounds if you prefer.
If you’ve never used panko crumbs, they are NOT the same as regular Italian style bread crumbs. They are lighter and cook up much crispier than regular crumbs. Panko style crumbs are made by cooking bread using an electric current rather than heat- so the loaf has no brown outside crust. This video from Upper Crust Enterprises doesn’t have the most engaging narration, but does take you on a factory tour and through the panko making process if you’re interested.
You will need:
- 10 large slices of pickle
- 1/2 cup flour
- 1/2 cup beer
- 1 tbsp snipped fresh dill
- 1 1/2 cup panko bread crumbs
- several grinds fresh pepper
- Vegetable, canola, safflower or sunflower oil for frying
- salt if desired
- 1 cup sour cream
- 1-2 cloves of garlic minced
- 1 1/2 tbsp snipped fresh dill
Heat oil over medium heat. In a shallow bowl or pie plate, mix flour and beer. Stir in snipped fresh dill. In another shallow bowl or pie plate, add panko crumbs.
Dip pickle slices into beer batter, then transfer to panko crumbs, pressing crumbs in slightly. Set aside on a plate. Repeat until all pickle slices have been breaded.
Use a few sacrificial crumbs and place them in the oil- they should vigorously bubble. If the oil is too hot and starts to smoke, remove immediately from heat. If the oil is too cold, your breading will absorb more oil then necessary.
Stir together sour cream, 1-2 cloves minced garlic and snipped fresh dill. Set aside.
Fry battered pickles in batches, one to two minutes on each side, placing on a piece of paper towel to cool until all are finished. Serve with sour cream dip.
** if you are making a larger quantity, you can keep them warm in the oven while you’re cooking the next batch, but place them on a wire rack on a cookie sheet to keep them from getting soggy bottoms.