Frickled Pickles Recipes

FRIED PICKLES

Fried Pickles image

Provided by Food Network Kitchen

Time 18m

Number Of Ingredients 0

Ingredients

Steps:

Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

ALMOST-FAMOUS FRIED PICKLES

Almost-Famous Fried Pickles image

Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager's wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

Steps:

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

FRIED PICKLES

Fried Pickles image

Who would have thought that pickles could taste so good fried? Partner them with Cajun buttermilk ranch dressing for dipping. Yum!

Provided by Mama Smith

Categories Appetizers and Snacks Spicy

Time 35m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
½ cup all-purpose flour
1 ½ cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
¼ teaspoon Cajun seasoning
1 quart oil for frying
½ teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Steps:

Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 25.3 g, Cholesterol 10 mg, Fat 27.7 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 4 g, Sodium 1015.4 mg, Sugar 2.9 g

FRICKLED PICKLES

Frickled Pickles image

Genny's Diner in Louisville Ky is famous for a recipe similar to this. It was so costly to eat there that I decided to make my own budget friendly ones at home. It is one of my most requested recipes.

Provided by GingerlyJ

Categories Kid Friendly

Time 15m

Yield 50-60 pickles, 25 serving(s)

Number Of Ingredients 13

Ingredients

1 egg
1/2 cup buttermilk
2 cups flour
sea salt
pepper
2 teaspoons cumin
2 tablespoons onion powder
1 tablespoon garlic powder
chili powder
peanut oil
1 (16 ounce) jar dill pickle slices (well drained)
1/4 cup tomato soup mix
ranch dressing, for dipping

Steps:

Mix together egg and buttermilk; whisk well; this is your wet station.
Mix flour, sea salt, pepper, cumin, onion powder, garlic powder and chili powder in a ziploc bag; this is your dry station.
Heat peanut oil to about 350 degrees Fahrenheit.
Dip pickles into egg and buttermilk mixture.
Place pickles into the flour mixture in the bag.
Shake until well coated.
Fry in hot oil until golden brown and crispy.
Drain on paper towels to soak up grease.
I serve these with Ranch dressing to dip.

Nutrition Facts : Calories 48.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 8.7, Sodium 243.2, Carbohydrate 9.4, Fiber 0.6, Sugar 1.2, Protein 1.7

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