Fried Dill Pickle Spears Food

FRIED PICKLE SPEARS

Steps:

• Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F.
• Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
• Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
• Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.

FRIED PANKO-DIPPED PICKLE SPEARS

Steps:

• Heat oil in deep fryer or 12-inch skillet to 375°F.
• Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
• Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
• After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.

FRIED DILL PICKLES

Steps:

• Drain pickles, reserving 2/3 cup pickle juice.
• Press pickles between paper towels.
• Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
• Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
• Dip pickles in egg mixture then in flour mixture.
• Fry coated pickles in 375F oil until golden brown.
• Drain on paper towels.

FRIED DILL PICKLE SPEARS

Steps:

• 1. Preheat your deep-fryer to 375 degrees F. Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice. Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish. Thoroughly dry the pickles with paper towels. Dredge the pickles first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt. Serve alongside Ranch dressing.

AIR FRYER SPICY DILL PICKLE FRIES

Steps:

• Drain pickles and pat dry.
• Combine flour and paprika in a bowl. Combine milk and beaten egg in another bowl. Place panko in a third bowl.
• Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Dip a pickle first in flour mixture, then in egg mixture, and then in bread crumbs until thoroughly coated and place on a plate. Repeat with remaining pickles. Spray coated pickles lightly with cooking spray.
• Place pickles in a single layer in the air fryer basket; cook in batches if necessary to avoid overcrowding the fryer. Set timer for 14 minutes; turn pickles halfway through cooking time.

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.

FRIED PICKLES #RSC

Steps:

• 1. Place pickles on paper towel to dry.
• 2. Mix together ingredients for your batter. Set aside.
• 3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2.
• 4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2.
• 5. Place prepared pickles onto wire rack and freeze for 20 minutes.
• 6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.

FRIED DILL PICKLES

Steps:

• Uncle Bubba's Fry Mix
• Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce and buttermilk. Marinate the pickles for at least 30 minutes.
• In a Dutch oven over medium-high heat, heat the oil to 350 °F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
• When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.

FRIED DILL PICKLES

Steps:

• In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
• Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
• Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.