Stuffed Fried Pickles Recipe By Tasty

YUM ESSENTIALS: CREAM CHEESE STUFFED FRIED PICKLES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Chef's Note: There are many ways to make fried pickles, in this recipe I went more towards the tempera approach. This allows me to make a much thicker fried pickle than the more traditional, breaded method.
• In a bowl or shallow dish, combine the 1/2 cup flour with the arrowroot powder.
• Thickly slice the pickles... Mine are about 1/2 inch (1.2cm).
• Cut a hole in the middle and stuff with some cream cheese.
• Lay them on a paper towel, and place in the refrigerator for about 30 minutes.
• Add enough peanut oil to a pan, or pot to a depth of 1 inch (2.5cm).
• Chef's Note: Heat the oil to 350f (175c).
• Add all the dry ingredients for the batter into a bowl.
• Chef's Note: You can add additional spices to the the batter to kick it up... more cayenne, pepper, salt, etc.
• Slowly add the club soda, and mix until the batter is formed.
• Chef's Note: Don't mix too hard, a few lumps are expected.
• Dredge the pickles in the flour mixture.
• Shake off the excess and then dip into the batter.
• Allow the excess to drip off, and then place into the hot oil.
• Fry until golden brown, about 1 - 2 minutes per side.
• Drain on paper towels.
• PLATE/PRESENT
• Serve immediately, by themselves or with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

STUFFED DILL PICKLES

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.