Ingredients
- SpinneysFOOD Pure Sunflower Oil 1L
- SpinneysFOOD All-Purpose Flour 125g
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper 1 tsp, freshly ground
- Smoked paprika ¼ tsp
- SpinneysFOOD Fine Cayenne Pepper ¼ tsp
- Garlic powder ¼ tsp
- Buttermilk 118ml
- SpinneysFOOD Organic Free-Range Egg 1, large
- Panko breadcrumbs 100g
- Dill pickles 10
Nutrition (Per serving)
- Calories 303
- Fat 5.7g
- Saturates 2.7g
- Protein 10.3g
- Carbs 54.6g
- Sugars 5.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Memphis deep-fried pickles
Other 10 Mins Prep · 5 Mins Cook
- Preheat the oil to 180°C.
- Prepare the breading mixture by whisking the flour, salt and dry spices together in a bowl.
- In a separate bowl, mix the buttermilk and egg. In a third bowl, add the breadcrumbs.
- Chop the dill pickles then coat with the flour mixture, then dip into the buttermilk and finally the breadcrumbs.
- Fry the pickles for approx. 2-3 minutes or until golden brown.
- Serve immediately.