Deep Fried Pickles Food

DEEP-FRIED PICKLES

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

DEEP FRIED PICKLES

Steps:

• Heat Vegetable Oil (as needed) in a deep fryer or large heavy-bottomed pot over medium-high heat to 375 degrees F (190 degrees C).
• Using paper towels pat the Dill Pickle (10) dry and set aside. You want the pickles to be very dry in order to have the batter stick to them properly.
• In a medium bowl whisk together Unbleached All-Purpose Flour (2 cup), Cajun Seasoning (2 teaspoon), Italian Seasoning (2 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon), Baking Soda (2 teaspoon), Sea Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
• In another medium-sized bowl, whisk or beat the Aquafaba (1/2 cup) until foamy.
• Add foamy aquafaba to the dry ingredients and mix. Slowly pour in Carbonated Water (1 1/2 cup) a little bit at a time, while lightly mixing between additions.
• Mix until smooth but do not over mix.
• Working in batches, add dry pickles to the batter, and gently toss to coat. Using a fork, or tongs, gently add pickles to the oil one at a time.
• Fry for 2 mins on each side or until golden brown.
• Remove pickles with tongs or a slotted spoon and drain on a paper towel lined plate. Repeat. Serve with Creamy Dill Sauce or sauce of choice.

CRISPY FRIED PICKLES!

Steps:

• Heat oil.
• Remove any excess liquid from pickles by blotting on paper towel.
• Place flour in a plastic ziptop bag and add pickles, shake well to coat.
• Beat Egg and 1 Tbsp of water together in a bowl.
• Combine Bread Crumbs and Seasoning in a second ziptop bag.
• Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
• Repeat for all pickles.
• Fry until golden brown.
• Serve with Ranch Dip.

FRIED PICKLES

Steps:

• Combine the flour, black pepper, salt, and cayenne pepper in a shallow bowl or transfer the mixture to a loaf pan for easy dipping.
• Whisk together the milk, eggs, and hot sauce in a shallow bowl or transfer to a loaf pan.
• Dry the drained pickle slices well with paper towels.
• Cut 25 wooden skewers so that they will fit into your deep fryer or heavy pot. Thread six pickles (more or less depending on the length) onto each shortened skewer.
• Heat oil in a deep fryer (or heavy pot) to 365˚F.
• Working in small batches, coat the pickles in the flour mixture, then the egg mixture, and then into the flour mixture again.
• Carefully add a few of the coated pickles on a stick to the hot oil. Cook for 2-3 minutes, or until golden, flipping halfway through.
• Drain on a paper towel lined plate.

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.

DEEP FRIED PICKLES

Steps:

• Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, Tabasco, cayenne pepper, and garlic powder; stirring well; set aside.
• Combine cornmeal, 2 cups flour, salt, and pepper, and mix well.
• Dip drained pickles into milk mixture and dredge in flour mixture.
• Deep fry at 350 degrees until golden brown.
• Drain, salt and pepper to taste.
• Also works great with pepperoncinis!

DELICIOUS DEEP FRIED PICKLES

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.

DEEP FRIED PICKLES

Steps:

• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• Combine all ingredients in a baking dish.
• Combine all ingredients in a baking dish.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.