Fried pickles might sound unusual, but they are a surprisingly delightful and tangy treat that can elevate a variety of dishes. When considering “What Is The Serving Of Fried Pickles,” it’s less about a fixed quantity and more about their role in enhancing a meal. In many culinary contexts, fried pickles act as a vibrant garnish, a crunchy side, or even a star appetizer. Let’s dive into how these crispy, sour delights are served and why they are becoming increasingly popular.
The Unexpected Zest of Fried Pickles: Why They Work
The beauty of fried pickles lies in their contrasting textures and flavors. The crisp, golden-brown exterior gives way to a juicy, sour pickle interior. This combination provides a refreshing counterpoint to richer, creamier dishes. The original recipe that sparked this exploration brilliantly showcases this concept: Southern Manhattan Corn Chowder with Fried Pickles. The creator, inspired by deli pickles and Southern fried traditions, sought to add an unexpected zing to a classic corn chowder. Instead of the typical dill pickle alongside a sandwich, here, sautéed and cornmeal-coated pickle slices become an integral part of a warm, comforting soup.
Serving Suggestions: Fried Pickles as a Versatile Element
In the context of the Southern Manhattan Corn Chowder, fried pickles are served as a topping. Imagine a spoonful of creamy, savory chowder, perfectly balanced with the sharp, crispy tang of a fried pickle. This is not just a garnish for aesthetics; it’s a flavor and texture component designed to enhance each bite.
However, the serving of fried pickles isn’t limited to soup toppings. Consider these other popular and delicious ways to serve them:
- Appetizer: Perhaps the most common serving style, fried pickles are often enjoyed as a standalone appetizer. Served hot and crispy, they are typically accompanied by dipping sauces like ranch dressing, spicy mayo, or honey mustard. A generous serving for an appetizer might be a basket or plateful, enough for sharing among 2-4 people.
- Side Dish: Fried pickles make an excellent side dish, especially alongside burgers, sandwiches, or BBQ. Their acidity cuts through the richness of these foods, providing a palate-cleansing contrast. A side serving would usually be a smaller portion than an appetizer, complementing the main course.
- Garnish: As seen in the corn chowder recipe, fried pickles can be an innovative garnish for soups, salads, or even tacos. A smaller serving, perhaps just a few slices per bowl or plate, is sufficient to add that signature crunch and tang.
Recipe Highlight: Southern Manhattan Corn Chowder and Fried Pickles
To understand the serving of fried pickles better, let’s look at the original recipe’s context. The Southern Manhattan Corn Chowder utilizes fried pickles not as an afterthought, but as a key ingredient to complete the dish. The recipe cleverly integrates both summer and winter versions, making it a year-round delight. Key components that harmonize with the fried pickles include:
- Creamy Corn Chowder Base: The rich and savory chowder provides a comforting backdrop for the tangy pickles.
- Bacon: Adding smoky depth and savory notes that complement both the corn and pickles.
- Cherry Tomatoes: Bringing sweetness and acidity that echoes the pickle’s tang.
- Swiss Cheese: Offering a mild, nutty flavor and creamy texture that contrasts with the crispy pickles.
This recipe exemplifies how “serving of fried pickles” can mean strategically incorporating them into a dish for a balanced and exciting flavor profile.
Quick Fried Pickles Recipe Snippet (Inspired by the Original)
While the full recipe is for corn chowder, understanding how the pickles are prepared gives insight into their serving. Here’s a simplified look at the fried pickle element:
- Slice dill pickles: Use dill pickle slices, similar to those you’d put on a burger.
- Cornmeal Coating: Toss the pickle slices in cornmeal for a crispy, slightly coarse texture when fried.
- Sauté or Fry: The original recipe uses sautéing in bacon fat, but shallow frying works too. Cook until golden brown and crispy on both sides.
- Season: Sprinkle with salt and pepper immediately after frying.
Fresh cherry tomatoes, a key ingredient in summer corn chowder, alongside other fresh produce.
This simple frying process creates the crispy, tangy element that defines the “serving of fried pickles” in this recipe and beyond.
Conclusion: Embrace the Tangy Crunch
Ultimately, “what is the serving of fried pickles” is flexible and depends on the dish and your preference. Whether as a generous appetizer, a complementary side, or a surprising garnish like in the Southern Manhattan Corn Chowder, fried pickles bring a unique and addictive crispy, tangy dimension to the table. Don’t be afraid to experiment and discover your favorite way to enjoy this delightful treat!
