My buddy tried frying pickles with wet batter and it went exactly how you'd expect

I swear to god, Tom showed up last Saturday with a jar of dill spears and a bowl of pancake mix. He dunked them straight from the jar into the batter, no drying, no patting. Within 30 seconds, his oil was spitting like a geyser and he had a grease burn on his arm. I've been telling people for 5 years that moisture is the enemy of a good fry, but he just had to learn the hard way. The kitchen smelled like burnt flour and regret for 2 hours. Why do people think you can skip the drying step when the oil is at 350 degrees? Has anyone else had to clean up after a wet-batter explosion?

2 comments

2 Comments

leelewis20d ago

Honestly the pancake mix batter is your first mistake. That stuff is way too thick and holds onto moisture like a sponge. Standard pickle chips need a cornmeal and flour blend with some spices, and you gotta let them sit on a paper towel for at least 15 minutes before they even see the batter. People think "wet batter, wet pickle, what could go wrong" and then their kitchen looks like a war zone.

alice_palmer2020d ago

Why does everyone learn this the hard way though? I tried the pancake mix route once and ended up with soggy, sad pickles that fell apart in the oil. Your cornmeal method sounds way smarter, I'll have to give it a shot next time.