Fried Pickles With Spicy Mayonnaise Recipes

FRIED PICKLES WITH SPICY MAYO RECIPE - (4.4/5)

Steps:

• Whisk mayonnaise, Sriracha, lemon juice, and garlic in a small bowl; season with salt. Pour grapeseed oil into a medium heavy saucepan; fit with deep-fry thermometer. Heat over medium heat until thermometer registers 350°F. Whisk flour, cornstarch, and baking powder in a medium bowl. Whisk in 3/4 cup seltzer water. Whisk in more seltzer, if needed, until batter is the consistency of heavy cream. Working in batches, coat pickle slices with batter, letting excess drip off, and add to oil one by one (to prevent them from sticking to one another). Fry, turning halfway through, until golden brown and crisp on both sides, about 3 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate. Serve with spicy mayo.

FRIED PICKLES

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.

SUPER EASY AND SPICY FRIED PICKLES

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.

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

STUFFED FRIED PICKLES RECIPE BY TASTY

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!

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.

NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY

Steps:

• In a large bowl, toss the cucumbers and onion with the pickling salt, making sure every piece is well coated. Cover with plastic wrap and refrigerate for 2 hours.
• After 2 hours, thoroughly rinse the cucumbers and onion to remove any excess salt. Transfer to a clean large bowl.
• Make the pickling spice mix: In a small bowl, mix together the yellow and brown mustard seeds, black peppercorns, red pepper flakes, and celery seeds.
• Make the pickles: Scoop 2 tablespoons of the pickling spice mix into each of 3 16-ounce mason jars. Add 2 cinnamon stick halves, 1 habanero, 2 sprigs of dill, and 3 cloves of garlic to each jar. Divide the cucumbers and onion between the jars, packing tightly.
• In a small pot, combine the water, apple cider vinegar, white vinegar, and sugar. Bring to a boil over medium-high heat and cook until the sugar has dissolved, 5-7 minutes. Transfer the pickling liquid to a heatproof measuring cup.
• Carefully pour the pickling liquid into each jar, leaving ½ inch of headspace at the top. Use the back of a spoon to press down on the cucumbers and onion until completely submerged.
• Tightly screw the lids onto the jars and let sit at room temperature for 2 hours, then transfer to the refrigerator overnight, or up to 2 weeks.
• Make the comeback sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, ketchup, hot sauce, lemon juice, Worcestershire sauce, paprika, mustard, garlic powder, and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 week.
• Make the Nashville spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, onion powder, mustard powder, and black pepper. Transfer to an airtight container and store at room temperature until ready to use. The spice mixture will keep for up to 6 months.
• Fry the pickles: In a medium pan fitted with a deep fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet or paper towels.
• Drain the pickles, discarding the pickling liquid and removing any lingering pickling spices, onion, and garlic.
• In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Nashville spice mix.
• In a separate shallow dish, stir together the bread crumbs and ½ tablespoon of the Nashville spice mix.
• Dip the pickles in the buttermilk mixture, then transfer to the bread crumbs, using your hands to pat the crumbs into each slice until fully coated.
• Working in batches, fry the pickles in the hot oil for 3-4 minutes, until golden brown all over. Transfer to the wire rack and season with kosher salt. Reserve 1 cup of the frying oil.
• In a medium, heatproof bowl, combine 2 teaspoons of the Nashville spice mix, 1 tablespoon brown sugar, and the reserved frying oil. Whisk until the sugar dissolves.
• Brush the hot oil mixture over the fried pickles. Transfer to a platter and serve with the comeback sauce for dipping.
• Enjoy!