I’m not going to lie, these Fried Pickle Latkes with Everything Bagel Ranch are kind of a big dill! Mini spiced crispy latkes with a pickle inside!!
LOLz sorrry I could not resist that pun. But seriously, how good do these look? If you like fried pickles, you will love these Fried Pickle Latkes! The perfect Hanukkah snack while you’re gerkin from home? (Sorry again!)
Fun story relating Jewish food to fried pickles (as one does). The first time I had fried pickles (that I can recall. And fried pickles are typically a late-night food so it is possible that I had them and did not recall) was when I had just moved from NYC to Austin, Texas way back in 2009 (before Instagram existed!)
Austin has been called Peter Pan with a drinking problem (aka no one ever grows up), and as a freshman in a new city, let’s just say I enjoyed the social scene Austin had to offer. Of course, after some late nights frolicking around 6th Street, we would get a little snacky. Luckily, the open 24/7 Katz’s Deli (and Bar?) was open for business.
Coming from NYC, I was excited to see a deli. Though the menu was not super traditional deli fare (turkey and gravy and Guinness- what are you doing here?!) and some may say not on par with an NYC deli, it felt familiar. But one thing on the menu stood out and still does.
Their fried pickles were spears and served with ranch, and I was immediately in love. Crispy coating, salty pickles, and cool ranch are just the perfect combo for soaking up the sweet tea vodka, or your beverage of choice.
Katz’s slogan was Katz’s Never Kloses, but sadly they closed a few years later. I kept meaning to try something besides the fried pickles, and visit when it was not 2 AM, but that never happened. Probably for the best.
Anyway, I have had lots of fried pickles since then, and I LOVE them! So I thought, why not use potatoes instead of bread crumbs to make Fried Pickle Latkes to dip in Everything Bagel Ranch? Ooh they turned out so awesome, a new gelt-y Hanukkah pleasure.
Fried Pickle Latkes with Everything Bagel Ranch
- 5 cups about 2 pounds russet potatoes, washed
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon potato starch optional
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 kosher dill pickles, sliced 1/4 inch thin and dried very well
- 1 teaspoon potato starch
- ½ cup canola oil
- Everything Bagel Ranch
- Start by peeling your potatoes one at a time and shredding them with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth. Let sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add just potato starch, but this way you are MAKING POTATO STARCH. Which is pretty cool.
- Place potatoes in a large bowl, dry again very well. Dry potatoes are the key to crispy latkes. Then add in the eggs, flour, spices and reserved starch and combine.
- Dry the pickle slices very well then coat them in a little potato starch. This helps the latke batter stick to the pickle better.
- Take about 1 tablespoon of latke batter and form it around a dried pickle slice. Repeat with the rest of the pickles (I did about half and kept making more as I was frying).
- Set up a cooling rack over paper towels near the stove.
- Heat up canola oil in a large saute pan. A dab of schmaltz never hurt either. Fry about 2-3 minutes until golden brown on both sides. Drain on a rack over paper towels and sprinkle with more salt. Serve with Everything Bagel Ranch and eat hot!