FRIED CHEESY PICKLES
Steps:
- Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
- Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
- Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
- Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.
STUFFED FRIED PICKLES RECIPE BY TASTY
Here's what you need: dill pickles, mozzarella cheese, ham, all-purpose flour, panko breadcrumbs, large eggs, oil, spicy mayonnaise
Provided by Pierce Abernathy
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 325 calories, Carbohydrate 51 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 19 grams
CREAM CHEESE PICKLES
These tasty snacks are whole kosher dill pickles that are covered with cream cheese and wrapped with thin slices of deli beef.
Provided by Linda
Categories Appetizers and Snacks Wraps and Rolls
Time 8h
Yield 8
Number Of Ingredients 3
Steps:
- Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 7.3 g, Cholesterol 65.9 mg, Fat 20.1 g, Fiber 1.6 g, Protein 6.7 g, SaturatedFat 12.5 g, Sodium 1995.4 mg, Sugar 1.8 g
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9
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