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Although The Perfect Pickle has been serving up fried pickles at the fair since 1997, it took me a number of years to try this Southern snack myself.

I think it has something to do with their new dill pickle green trailer parked at their new location near the entrance to the Midway.

Using a large fork or metal spatula, lift pickle up out of the oil, resting it up against the side of the fryer to drain excess oil for a couple seconds, and then remove pickle to prepared paper towel lined pan.

I like to do 4 to 5 pickles at a time, rotating them in and out of the fryer.

This coating will be wet/messy – and then lightly shake off excess batter and transfer pickle to Bowl #3.

In Bowl #3, lightly coat each pickle with bread crumbs, using a fork to flip the pickle.

I know I’m a very visual kind of person, but how can that giant green trailer grab your attention? The pickles that come out of that place are perfectly dilly, salty, and crunchy…and then battered and fried to perfection. They’re so good that our daughters (who don’t even like dill pickles) can’t resist a few pieces.

Ever since my first fried pickle eating experience, I’ve been wanting to try my own hand at frying dills at home.

This has been known to happen with the cheese curds (the ones from the Food Building), Australian batter dipped potatoes, sweet and salty homemade salted nut rolls dipped in chocolate, Dole Whip pineapple float, almost anything at The Blue Barn, Martha’s Cookies, and…the way awesome fried pickles!

So I dug out the deep fryer wedding gift from its hiding place in the basement. If the thought of fried pickles makes you drool and a trip to the Minnesota State Fair is not on your end-of-summer agenda, I highly recommend frying up some pickles of your own.

They’re really a fun, puckery treat, especially when dipped into your favorite ranch dressing.

Set desired number of pickle chips on paper towel to absorb the pickle juice.

Pat the tops of the pickles with another paper towel.

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