FRIED PANKO-DIPPED PICKLE SPEARS
These fried, ranch-flavored, panko-coated pickles are delicious with dip and perfect for appetizers. For the crispiest pickles, use whole pickles, hand-cut into spears.
Provided by Angie McGowan
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in deep fryer or 12-inch skillet to 375°F.
- Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
- Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
- After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 185 mg, Fat 3, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
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.
FRIED DILL PICKLES
Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.
Provided by DMJOLLY
Categories Appetizers and Snacks
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g
OVEN-FRIED PICKLES
Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.
Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FRIED PICKLE SPEARS
These may look like corn dogs, but one tangy, crunchy bite will cure you of that misconception. The spicy mayo dip provides a creamy complement.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F.
- Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
- Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
- Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.
DEEP-FRIED PICKLES
Fried pickles that are more addicting than fries!
Provided by stoneyfood
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs in a shallow bowl. Combine bread crumbs, parsley, seafood seasoning, salt, and pepper in a separate bowl.
- Cut pickle spears into fry-sized lengths. Pat dry with paper towels. Dip pickles into beaten eggs, then cover with bread crumbs.
- Heat oil in a deep-fryer or large saucepan. Fry in batches, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 45.1 g, Cholesterol 93 mg, Fat 16.7 g, Fiber 4.6 g, Protein 11.4 g, SaturatedFat 2.9 g, Sodium 3575.2 mg, Sugar 5 g
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