"Consulting chef Zak Pelaccio grew up eating fried pickles in Brooklyn Heights, New York. He coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too...."
INGREDIENTS
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1/2 mayonnaise
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1 garlic
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1/4 cayenne pepper
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Kosher salt
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Freshly ground black pepper
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Vegetable oil or rendered chicken fat (schmaltz), for deep-frying