Fried Pickles Rsc Food

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.

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.

FRIED PICKLES

Steps:

• In a shallow bowl, beat together the egg and milk and dill pickle juice.
• Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper. Stir well and set aside.
• Preheat the oven to 200°.
• In a large saucepan over medium-high heat, pour the oil to a depth of 2 inches and heat to 350° on a deep-fry thermometer.
• A few at a time, dip the pickle slices, first in the egg and milk mixture, and then in the seasoned flour. (If you prefer a thicker coating, double-dip them).
• Drop carefully into the hot oil and,using a slotted spoon move the pickles around to brown evenly,about 1 minute.
• Remove with the slotted spoon to paper towels to drain. Repeat with the remaining pickles, keeping the fried ones warm in the oven until all are ready to serve.

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 #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.

LOW CARB FRIED PICKLES

Steps:

• Mix together ingredients for egg wash, whip, set aside.
• Mix ingredients for seasoned dip in shallow dish.
• Slice pickles 1/8 inch thickness.
• Dip into seasoned egg wash then into seasoned dip.
• Place in foil lined pan, bake at 350 for 20minutes.
• Enjoy.

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.

SUPER EASY AND SPICY FRIED PICKLES

Steps:

• Heat the oil in a large heavy skillet over medium heat.
• Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
• Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

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.

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.

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!

FRENCH FRIED PICKLES

Steps:

• Beat together everything but the pickles.
• Dip pickles in the batter.
• Fry in oil until brown.

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.