Pro tip: fry your pickles frozen, not thawed, and thank me later

I grabbed a bag of frozen pickle spears at the HEB on Lamar and dropped three straight into 375 degree peanut oil while they were still solid as ice cubes, mostly because I was hungry and impatient. The batter set up in about 90 seconds and the insides came out tart and firm instead of turning into the usual soggy mess that leaks water and blows up your oil. Has anyone else tried going frozen to fryer, or am I the last one to figure this out?

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2 Comments

grace_white19d ago

Frozen solid pickle straight into hot oil sounds like a dare I'd lose. But the soggy pickle problem is real, so maybe you're onto something. Just please tell me you stood back when they hit the oil.

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river_davis19d ago

frozen solid into the fryer is the move, did the same with okra last month and never going back

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