Copycat Recipe Famous Southern Fried Pickles Recipe 445 Food

SOUTHERN FRIED PICKLES

Steps:

• Add oil to a heavy bottomed pot and heat over medium high heat to 350 degrees.
• Place the drained pickles on a paper towel lined plate and pat dry.
• Add flour and seasonings to a large plate and stir together.
• Working in batches, add the pickles to the flour and coat on both sides, shaking off excess.
• Gently place in the oil and cook for 1-2 minutes until slightly brown and crunchy.
• Remove to a paper towel lined plate to drain.
• Serve right away with Ranch or Cajun dip.

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

FRIED PICKLES

Steps:

• Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°F Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.

SOUTHERN FRIED PICKLES

Steps:

• Put the flour, eggs, and crumbs into separate bowls.
• Put oil in pan, heat on medium.
• For each pickle:.
• Cover the pickle in flour by dipping it in the bowl and working on it from there.
• Then, dip the pickle in the eggs and quickly cover it in egg.
• Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs.
• You have to move quickly or the egg will slide off of the pickle.
• GENTLY place the pickle in the hot oil.
• (CAUTION: Pickles are mostly water, so oil will pop at you).
• Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles!
• Enjoy!

COPYCAT RECIPE: FAMOUS SOUTHERN FRIED PICKLES RECIPE - (4.4/5)

Steps:

• Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside. In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine. In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper. Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much. Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels. Serve and enjoy! They are traditionally served with a horseradish or spicy ranch sauce,