Ever wonder why olive oil on a salad is a sensible choice for a healthy diet but that same olive oil, if made hot and used to fry some potatoes is a contributor to American obesity, diabetes, and “Someone think of the children!” I have. I’ve always felt just fine frying in olive oil, and now some Spaniards, with their famously inquisitive nature, have gotten to the bottom of things. A study of 40,000 Spanish folks, from the mid 1990s to 2004 has shown that it is the type of oil used, not the method of cooking that gives your heart the hiccups. Caveats O’plenty follow of course, and note that on average fried foods are higher in calories because they soak up more delicious fats. That said, if you are cooking with sunflower or olive oil, fear no blooming onion.
Those who understand that defense wins championships will have no need for this recipe as, come on, who doesn’t know about this down here. But for those from other parts of the country, I give you the simple, the enchanting, the sublime fried pickles. You may name your firstborn after me.
You can use dill chips, but I prefer to take whole dills and slice them thinly lengthwise (use Vlasic Stackers if you must). Dredge them in panko mixed with a little salt and pepper and cayenne if you like heat – you can use an egg wash first if you want but I’ve found that it makes little to no difference – and then drop them in smoking oil until golden brown. Some serve with ranch or blue cheese dressing, but as both of those are condiments of the devil, may I suggest just eating the things as they are. I’m no nutritionist, but given what we have learned from our Spanish friends, does this now count as a daily vegetable serving?
To your health!