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?
Asked
Active
Viewed 2,156 times
0
-
1Do 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 05 '17 at 21:33
-
I have no idea, honestly, but thought it might be a detail worth including :) – Erica Dec 06 '17 at 00:10
1 Answers
2
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:
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.
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 06 '17 at 15:34