I want to deep fry some pickles, but I want to have them ready ahead of time. The coating I like is a sort of cornmeal buttermilk batter. How can I freeze these without it all coming off?

  • 1
    Do you want to freeze after frying, or batter then freeze then fry? – Erica Nov 27 '17 at 19:37
  • Is it even possible to freeze without a partial fry? – Patrick Schomburg Dec 5 '17 at 21:33
  • I have no idea, honestly, but thought it might be a detail worth including :) – Erica Dec 6 '17 at 0:10

I am assuming you mean freeze after frying. The bad news is that there is probably no foolproof way of retaining the crispness of fresh-fried pickles through freezing. A few tips to prevent them from being limp/soggy:

  1. After frying, please make sure each of them are cooled out in open air (like in a cooling rack on baking sheet etc) instead of a locked container and/or stacked on top of each other. This prevents them from being all soggy from the slow-releasing steam.

  2. You need to thaw them/slightly bake them in a oven to bring back some of the crispiness. Microwave thawing will turn them mushy.

  • Reheating by baking on a preheated baking stone will result in maximum crispiness. Not sure if they'll be as crispy as straight from the fryer, but I think that will get them as crispy as possible for a reheated item. – senschen Dec 6 '17 at 15:34

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.