Ingredients
13 oz dill pickles, (1 jar), whole, drained, trimmed, and halved or quartered lengthwise depending on size
3 eggs
1 cup yogurt
1½ cup rice flour, divided
½ tbsp dill weed
½ tbsp onion powder
¼ tsp cayenne pepper
2 cups Japanese breadcrumbs
6 cups vegetable oil, for frying
¼ cup tomato salsa, per serving
¼ cup mayonnaise, per serving
Preparation
Cover a baking sheet with parchment paper.
In a shallow bowl, whisk together the eggs, yogurt, 1 cup of rice flour, salt, dill weed, onion powder, and cayenne powder until well combined.
Prepare the breading station. Dredge the pickles in the remaining rice flour, dip in the batter, and coat in breadcrumbs. Place these onto the baking sheet. Repeat until all pickles have been breaded in this manner.
Cover and chill the pickles for at least 1 hour. This will allow the coating to stick to the pickles.
Preheat the oil in a deep pan to 375 degrees F.
Fry the pickles in batches for roughly 8 to 10 minutes until golden brown and crispy. Drain these onto a basket lined with paper towels.
Serve these immediately with tomato salsa and mayonnaise or any dipping sauce of your choice.
