DEEP-FRIED PICKLES
Provided by Alton Brown
Categories appetizer
Time 37m
Yield approximately 32 pickle spears
Number Of Ingredients 5
Steps:
- Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
- Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
- Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
DEEP FRIED PICKLES
Steps:
- Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
- In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
- Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
- In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
- In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
- In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
- Combine all ingredients in a baking dish.
- Combine all ingredients in a baking dish.
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
SUPER EASY AND SPICY FRIED PICKLES
Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
Provided by SHUNPR
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy skillet over medium heat.
- Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
- Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 16.4 g, Cholesterol 54.6 mg, Fat 23.3 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 1955.6 mg, Sugar 3.2 g
DELICIOUS DEEP FRIED PICKLES
I have made these for a few years now, and have converted many people into huge fans using this recipe! Great as an appy for those willing to try new things! (It is slightly messy!) Serve with ranch dip or dip of your choice.
Provided by Deandra Busch
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 68.2 g, Cholesterol 46.7 mg, Fat 18.4 g, Fiber 5.5 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 2748 mg, Sugar 9.1 g
GOOD EATS DEEP FRIED PICKLES (ALTON BROWN 2007)
Make and share this Good Eats Deep Fried Pickles (Alton Brown 2007) recipe from Food.com.
Provided by 2Bleu
Categories Low Cholesterol
Time 37m
Yield 32 spears, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
- Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
- Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
- Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
- Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Nutrition Facts : Calories 67.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 915.8, Carbohydrate 13.9, Fiber 1.5, Sugar 2.1, Protein 2
STUFFED FRIED PICKLES RECIPE BY TASTY
Here's what you need: dill pickles, mozzarella cheese, ham, all-purpose flour, panko breadcrumbs, large eggs, oil, spicy mayonnaise
Provided by Pierce Abernathy
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a cutting board, slice the ends off the pickles and place vertically on the board.
- Using an apple corer, hollow out the pickles and reserve the centers for frying.
- Place a slice of ham on the cutting board and roll it around a string cheese stick.
- Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
- Cut the stuffed pickles into ¼-inch (¾ cm) slices.
- Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
- Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
- Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
- Serve with spicy mayonnaise for dipping.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 51 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 19 grams
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