My F&W
quick save (...)

Buffalo Fried Pickles

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Second Bar + Kitchen • Austin

These salty, spicy pickles are one of David Bull's favorite dishes at Second Bar + Kitchen, where they're served with a house-made Gorgonzola sauce. He likes pairing them with the bar's Fightin' Words cocktail, a corn-whiskey riff on a gin-based classic called the Last Word.

  1. Vegetable oil, for frying
  2. 2 kosher dill pickles (about 6 inches long), sliced lengthwise 1/4 inch thick
  3. All-purpose flour, for dredging
  4. 2 large eggs beaten with 2 tablespoons water
  5. 1 cup fine dry bread crumbs mixed with 1 teaspoon cayenne pepper
  6. Blue cheese salad dressing and hot sauce, for serving
  1. In a large saucepan, heat 1 1/2 inches of oil to 375°. Pat the pickle slices dry with paper towels. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge the pickle slices in flour, shaking off the excess. Dip them in the egg, then coat with the bread crumbs.
  2. Fry the pickles, about 5 slices at a time, turning once, until browned and crisp, about 1 minute. Transfer to paper towels to drain. Serve hot, with blue cheese dressing and hot sauce.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.