"Fried" Pickles with Cilantro Garlic Aioli

Justin found a recipe duo on Pinterest that we were compelled to try. The original post is here: Cilantro Garlic Ranch and Fried Pickles. The reason we renamed the recipe to "Fried Pickles with Cilantro Garlic Aioli" is because we wanted to put the focus on the main event (aka the pickles) rather than the dipping sauce. Also, there is nothing "fried" about this dish - the pickles are broiled. The dipping sauce was improvised a bit; we used mayonaise and milk, so it came out more like an aioli rather than a ranch dressing. We also did not have any buttermilk on hand, so we used regular 2% milk mixed with lemon juice. Here is our recipe and instructions.

Ingredients for "Fried" Pickles

• 2 (24 oz.) jars of dill pickle slices (we used Claussen)
• 4 eggs
• 2/3 cup flour
• 2 Tbsp. Worcestershire sauce
• 2 tsp. hot sauce (we used Frank's)
• 2 tsp. garlic powder
• 2 tsp. Cajun seasoning
• 2 tsp. ground black pepper
• 3 cups panko bread crumbs

Directions for "Fried Pickles"

1. Drain pickle slices and place on a paper towel-lined dish to absorb excess moisture. This step is important or your batter won't stick to the pickle.
2. Whisk together eggs, flour, Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, & black pepper until it forms a batter.
3. Put panko bread crumbs in a shallow dish.
4. Dunk each pickle slice in the batter and then coat with panko bread crumbs.
5. Place coated pickle slices on a raised rack over a cookie sheet.
6. Set oven to broil, and put the cookie sheet of pickles in the center of the oven. Broil for approximately 2½ to 3 minutes per side, or until golden brown.
7. Serve hot or cooled. Both are acceptable, depending on preference.

Ingredients for Cilantro Garlic Aioli

• 1 cup 2% milk + 1 Tbsp. Lemon juice
• 2 cups mayonnaise (we used the Helman's with Olive Oil)
• Generous handful of Cilantro (more or less if you like... personal preference)
• 2 Tbsp. garlic powder
• 1 Tbsp. Italian Seasoning
• 4 cloves garlic
• Salt + Pepper (to taste)
• 1/4 cup red onion, diced

Directions for Cilantro Garlic Aioli

1. Set milk and lemon juice aside to curd, approximately 5 - 10 minutes
2. Combine all ingredients in a food processor (we used our Magic Bullet).
3. Pulse until well-blended and larger chunks are gone.
4. It is a good idea to taste the mixture and add more of the above ingredients. We LOVE Cilantro, so we put in a good amount.
5. Chill in the refrigerator for at least an hour before you want to serve.
6. Once chilled, serve with the "fried" pickles, and garnish with cilantro leaves.

Pictures

Some of the ingredients.


Mixing the batter.


Pickles & panko bread crumbs.


Paper towel-lined dish with pickle slices.


Ready to assemble pickle slices!


Dip then coat.


Coated pickles ready to go into the oven.


1st side is broiled.


Flipped and back in the oven to broil again.


Both sides broiled.


Serve with the Cilantro Garlic Aioli.


Close-up of the platter.


Close-up of a pickle. So yummy!