I don’t particularly like Summer Fairs and I think it’s mainly due to 4 major factors.
- Carnies. I understand they are just doing their job but I have been bamboozled out of my hard earned cash too many times trying to win a giant stuffed bear.
- The heat. I am not meant for hot weather. My body prefers to be snuggled up in a sweater not sweating behind my knees.
- The rides. I become nauseous simply riding on a skateboard so metal rides from the 1970’s are not my thing. Also once I fell out of my seat while I was in that spinning Ferris wheel of death where you are locked in a cage spinning while the ride in spinning. I tumbled like laundry and never looked back.
- This might be the most shocking statement but the food is one of the reasons why I don’t like the fair. Everything is deep fried! I mean everything! Fairly positive I read about deep fried butter at a fair in Texas. Since I have Celiac, I don’t have many options to eat at the fair and typically enjoy elote (Mexican street corn) and a giant strawberry lemonade.
This is why I wanted to try deep fried pickles. It might seem silly but anything deep fried I am fascinated with. It has always been this unreachable cuisine I could only consume unless I made it at home. I have never been a fan of pickles but last year I grew to tolerate them when we made homemade pickles (Click the link!) on DAM Good Food. Since I am not the biggest fan of pickles I decided to also make a Spicy Soy Sauce Ginger Dip and a Cucumber Dill Greek Yogurt Dip.
I LOVED these deep fried pickles! The dipping sauces also complimented them extremely well! When doing my research on deep fried foods I learned you can go one or two ways. A wet batter seemed to be the preferred method for pickles but I had a gluten free panko bread crumb box in my pantry. So, I decided to go with what I already owned. Devin and I were shocked at how much better we liked the panko fried pickles compared to a wet batter. The pickles remained crisp even until the next day after sitting in the refrigerator! I preferred the spicy sauce while the pickles were warm and I oddly liked the healthier cucumber dill dip while the pickles were cold and crisp. Scroll to the end to find the recipe!
Deep Fried Pickles
1 full jar of pickle chips OR you can make your own following our recipe – Homemade Pickles (Click the link)
1 box of Kikkoman Gluten-Free Panko Bread Crumbs (Click the link)
1-2 cups cornstarch.
In a small bowl whisk eggs, set aside. In small batches lightly coat pickles in cornstarch. Then dip in egg mixture and coat in panko crumbs. Deep fry at 357 degrees for 4 to 5 minutes or until golden brown. Let pickles cool for 5 to 10 minutes. Dip and enjoy your friend goodness.
Spicy Soy Sauce Ginger Dip
4 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon soy sauce
1/8 teaspoon ginger
Combine well and chill.
Cucumber Dill Greek Yogurt Dip
1/2 to 1 whole mini cucumber, minced
5-7oz Greek yogurt
1-2 tablespoon dill, chopped
1 tablespoon sour cream
2-3 tablespoon milk
3 teaspoon garlic powder
1 teaspoon salt
Mince cucumber and mix with all other ingredients. If dip appears to be too thick, add more milk. If dip appears to be too thin, add sour cream or greek yogurt.