SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
- For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
- Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.
FRIED PICKLES WITH PICKLED RANCH DIP
Fried pickles come in many shapes and sizes, but this recipe approaches them in a way that maximizes their crunch: First, it calls for pickle chips, which yield a better coating-to-filling ratio than pickle spears. Next, the pickles are patted dry to remove extra moisture, ensuring that the breading adheres to every nook and cranny. Finally, breading the pickles in a flour-buttermilk-bread-crumb sequence creates a robust crust. When frying breaded ingredients, be mindful of residual cooking: Remove your cooked items from the hot oil just before they reach their desired shade of golden brown, as they'll continue to cook - and darken - after being removed from the heat. Frying the pickles mutes their acidity, but adding chopped pickles to the dill-flecked creamy dip bumps up the brightness.
Provided by Alexa Weibel
Categories snack, finger foods, vegetables, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
- Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
- Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
- In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
- Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.
FRIED PICKLES WITH RANCH DIPPING SAUCE
Ready to serve in just 45 minutes, use hamburger dill pickles for these Cajun-seasoned appetizers. The ranch dipping sauce can be made up to one week ahead of time.
Provided by Bree Hester
Categories Appetizer
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
- Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
- In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
- Serve fried pickles warm with dipping sauce.
Nutrition Facts : ServingSize 1 Serving
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
FRIED PICKLES
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
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
PICKLE MARGARITA
Calling all pickle lovers, this one's for you! It's the perfect margarita for a hot summer's day. The fresh dill flavor is what makes it, so I recommend using fresh, refrigerated pickles instead of the ones in the pantry aisle.
Provided by Bailey Fink
Categories Margaritas
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
- Strain into a glass filled with more ice and garnish with a pickle slice.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 23.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 375.4 mg
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