I was having a conversation with a friend today about life and hoop scotch [sic] and other things, and eventually we got to talking about food. Being in Japan presently, he was talking about places from Kitchener that he misses eating at. Greasy food cravings, bacon (which apparently is not that common in Japan), and pickle fries. I suspect now that pickle fries are something completely different than I thought they were, but regardless, I started thinking (and talking) about deep fried pickle spears. (There was also talk of wrapping deep fried pickles in bacon and then oven-roasting them, but as I didn’t have any bacon, that will have to be an adventure for another day.)
I decided, as I hadn’t eaten anything yet (at 3 in the afternoon), that deep fried pickles were as good a lunch as any. I Googled “deep fried pickles” and briefly looked at one recipe, but before I had even finished reading the ingredients list I thought to myself “psh. I can do this. How hard can it be?” I know what you are thinking: “Oh no. Things that start with ‘how hard can it be?’ always end in disaster!” but not so! For once, it was really easy. If anyone cares to try it, I will send you my delicious made up combination of stuff that I used for breading and breading adhesive, but it would be easier for you to just look it up on the internet. (I’m sure there is a name for ‘breading adhesive’, but I don’t know what it is.)
So Operation Home-Made-Deep-Fried-Pickles was a great success. Successful enough that I felt the need to take an artsy picture to show them off. (I should be a food photographer.) As you can see, they are a little bit ugly. (Who knew that the technique for getting breading to stick to meat does not also work for pickles?) The ones that were double-breaded looked much prettier, but the breading fell off of them a lot easier. You can’t win them all.
All in all, a delicious way to spend half an hour.
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