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Wagon Wheels Recipe

Name: Love & War in Texas Wagon Wheels Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces dill pickle slices (thick-cut); 1 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 1 cups cold club soda or cold water; 2 pieces large eggs; 2 cups panko breadcrumbs; 1 tsp smoked paprika (for 'spice-up'); 0.25 tsp cayenne pepper (optional, for heat); 1 liters vegetable oil (for frying); 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tbs ranch seasoning mix; 0.5 tsp smoked paprika; 1 tsp fresh lemon juice; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs finely chopped fresh parsley (optional); 0.25 tsp extra smoked paprika (for dusting)

Inspired by Love & War in Texas

Time45m

Serves4

Dill pickle slices, breaded and deep fried then "spiced-up". Served with smoky ranch dressing.

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Ingredients

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Pickle Wagon Wheels

24 pieces dill pickle slices (thick-cut)

1 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1 cups cold club soda or cold water

2 pieces Large eggs

2 cups Panko breadcrumbs

1 tsp smoked paprika (for 'spice-up')

1/4 tsp cayenne pepper (optional, for heat)

4 1/4 cup (1 liters) vegetable oil (for frying)

Smoky Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbs ranch seasoning mix

1/2 tsp Smoked paprika

1 tsp fresh lemon juice

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tbs finely chopped fresh parsley (optional)

1/4 tsp extra smoked paprika (for dusting)

Method

Pickle Wagon Wheels

Prep pickles

Drain the dill pickle slices in a colander for 10 minutes and pat dry thoroughly with paper towels. Removing excess brine helps the batter adhere and reduces oil splatter.

Set up breading stations

Place the flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder and paprika in a shallow bowl and whisk to combine. In a second shallow bowl, beat the eggs. In a third shallow bowl or wide dish, place the panko breadcrumbs mixed with smoked paprika and cayenne (if using).

Make batter

Whisk the cold club soda (or cold water) into the flour mixture until a slightly thick, smooth batter forms. It should coat the back of a spoon; if too thin, add up to 2 tbsp more flour. Cold liquid yields a lighter, crispier crust.

Coat pickles (double-dip method)

Working in batches of 6–8, first dredge each pickle slice in the beaten eggs, letting excess drip off, then dunk into the batter to coat fully. Lift and let excess drip for 5–8 seconds, then press into the panko mixture on both sides so breadcrumbs adhere. For extra crunch, repeat the egg and panko step once more (optional). Place coated pickles on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep saucepan or fryer to a depth of about 2–3 inches (about 4–6 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with a cube of bread: it should brown in ~60 seconds.

Fry pickles

Fry coated pickles in batches so they have room and the oil temperature remains steady. Cook 2–3 minutes per side until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Do not overcrowd the pan.

Drain and 'spice-up'

Transfer fried wagon wheels to a paper towel–lined baking sheet or wire rack. While still hot, sprinkle lightly with the extra smoked paprika and a pinch more salt to taste so the smoky flavor sticks to the hot crust.

Smoky Ranch Dipping Sauce

Whisk together mayo, sour cream and buttermilk in a bowl until smooth. Stir in ranch seasoning mix, smoked paprika, lemon juice, hot sauce (if using), salt and black pepper. Taste and adjust seasoning or thickness with additional buttermilk for a thinner sauce. Chill at least 15 minutes to let flavors meld; can be made several hours ahead and refrigerated.

Finishing & Serve

Arrange wagon wheels on a platter, garnish with chopped parsley if using, and serve immediately with the smoky ranch dipping sauce. Provide napkins—the fried pickles are best hot and crisp.