Dill Dip with Frickles

Not sure if you are aware but November 14 is National Pickles Day, which is a HUGE deal around here. Why? Besides the obvious fact that pickles are crunchy, delicious, and integral to any sandwich, Kim's dog child is also named after these garnishes. So naturally, we dreamed up this dill dip with fried pickles, aka frickles to celebrate. If you haven't already guessed, we use any excuse to whip up a dip. Anyway, enjoy with a cold beer or two or several. And let us know in the comments below if you give this recipe a go. 

Ingredients:

¼ cucumber
Fresh dill, to taste (we used half a bunch)
500g container plain Greek yogurt
8-10 whole Kosher dill pickles
2 eggs
Panko/breadcrumbs
2 tsp. garlic powder

Directions:

1. Peel, de-seed, and mince the cucumber. Roughly chop the dill. 
2. In a large bowl, combine the Greek yogurt, minced cucumber, and dill. Set aside in the fridge to chill and absorb flavours. 
3. Chop the pickles into ¼-inch thick slices. 
4. Whisk the eggs in a medium bowl. Add the panko/breadcrumbs and garlic powder to another bowl or plate, and stir to combine. 
5. Heat enough olive oil to cover the bottom of a large frying pan over medium heat.
6. Working one at a time, dip the pickle slices into the egg and then coat it in the panko/breadcrumbs. Place in the pan and fry until golden-brown on one side, about 2 minutes. Flip and cook until golden-brown on the other side, about another 2 minutes.
7. Serve the frickles immediately with the chilled dill dip!  

Enjoy!

xx Just The Dip