A Meditation in Ink: Meditation 11.14.18

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 Dear Henry,

Today is another National Food Day that caught my eye. It's National Pickle Day.   

I did not develop a love for pickles until I was an adult.  A friend of mine, who was raised in the South, and I went out for drinks, where fried pickles were on the menu.  Up until this point, I had never tried them, her response was "we need to educate you on Southern food".

A love affair with fried pickles began that day.

I found a recipe this morning on the news, I think I may give a whirl - 

Loaded Pickle Chips

  • 1 c. sliced pickles
  • 1 c. panko breadcrumbs
  • 2 tbsp. melted butter
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. all-purpose flour
  • 2 large eggs, lightly beaten
  • 4 slices bacon
  • 1 1/2 c. shredded Cheddar
  • Sour cream, for serving
  • 1 tbsp. finely chopped chives


  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together panko, butter, garlic powder, and cayenne. Season mixture with salt and pepper. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated. Place pickles on prepared baking sheet.
  3. Bake until the coating is golden and crispy, about 15 minutes.
  4. Meanwhile, cook bacon. In a large skillet over medium heat, cook bacon until crisp. Drain slices on paper towels then chop finely.
  5. Sprinkle cheese and bacon on baked pickle chips and return for another 5 minutes, or until the cheese is melty. Top with sour cream and chives and serve.