Fried Pogue Mahone Pickles

Among breakfast tacos and drive-thru beer barns, fried pickles are one of my favorite things in the world! As a young art student, I riddled the UH campus with neon green pickle stickers, so yeah, I'm kind of obsessed. You can imagine my excitement when we started carrying pickles. Pogue Mahone Pickles in Austin, Texas are making fresh and crisp pickles by hand. If you're of Irish decent, you know what "pogue mahone" means...  I guess that's what I was trying to say with my pickle sticker graffiti?

You can use day old Slow Dough baguette or ciabatta to make your bread crumbs or go with the plain, store bought variety if you're pressed for time. Dill and lemon zest added to the breading make these fried pickles bright and flavorful. Where is the cheese you (Nicole) might ask? This salty treat pairs well with Redneck Cheddar or creamy Pure Luck Chevre. Serve with homemade blue cheese dressing.

16 oz jar Pogue Mahone Dill and Garlic Pickles
2 eggs
2 cups bread crumbs
1 tablespoon fresh dill, finely chopped
1 lemon, zested
1 tablespoon chili powder, or to taste
1 tablespoon fresh cracked black pepper
1 tablespoon kosher salt
Canola oil

Directions:
Heat canola oil in a large pot over high heat. Oil should be at least 2 inches deep in the pot. Whisk eggs and set aside. Mix bread crumbs with remaining ingredients. Pat pickles dry with paper towels. The more dry they are, the better the dredge will stick. Coat each pickle spear in egg, then crumbs. No need to double coat. Carefully place pickles in oil, working in batches and cook for 1 - 2 minutes until golden brown. Strain on a plate lined with butcher paper or paper towels. Serve hot.