Super Easy And Spicy Fried Pickles Food

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.

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.

SPICY PICKLES

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY

Steps:

• In a large bowl, toss the cucumbers and onion with the pickling salt, making sure every piece is well coated. Cover with plastic wrap and refrigerate for 2 hours.
• After 2 hours, thoroughly rinse the cucumbers and onion to remove any excess salt. Transfer to a clean large bowl.
• Make the pickling spice mix: In a small bowl, mix together the yellow and brown mustard seeds, black peppercorns, red pepper flakes, and celery seeds.
• Make the pickles: Scoop 2 tablespoons of the pickling spice mix into each of 3 16-ounce mason jars. Add 2 cinnamon stick halves, 1 habanero, 2 sprigs of dill, and 3 cloves of garlic to each jar. Divide the cucumbers and onion between the jars, packing tightly.
• In a small pot, combine the water, apple cider vinegar, white vinegar, and sugar. Bring to a boil over medium-high heat and cook until the sugar has dissolved, 5-7 minutes. Transfer the pickling liquid to a heatproof measuring cup.
• Carefully pour the pickling liquid into each jar, leaving ½ inch of headspace at the top. Use the back of a spoon to press down on the cucumbers and onion until completely submerged.
• Tightly screw the lids onto the jars and let sit at room temperature for 2 hours, then transfer to the refrigerator overnight, or up to 2 weeks.
• Make the comeback sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, ketchup, hot sauce, lemon juice, Worcestershire sauce, paprika, mustard, garlic powder, and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 week.
• Make the Nashville spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, onion powder, mustard powder, and black pepper. Transfer to an airtight container and store at room temperature until ready to use. The spice mixture will keep for up to 6 months.
• Fry the pickles: In a medium pan fitted with a deep fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet or paper towels.
• Drain the pickles, discarding the pickling liquid and removing any lingering pickling spices, onion, and garlic.
• In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Nashville spice mix.
• In a separate shallow dish, stir together the bread crumbs and ½ tablespoon of the Nashville spice mix.
• Dip the pickles in the buttermilk mixture, then transfer to the bread crumbs, using your hands to pat the crumbs into each slice until fully coated.
• Working in batches, fry the pickles in the hot oil for 3-4 minutes, until golden brown all over. Transfer to the wire rack and season with kosher salt. Reserve 1 cup of the frying oil.
• In a medium, heatproof bowl, combine 2 teaspoons of the Nashville spice mix, 1 tablespoon brown sugar, and the reserved frying oil. Whisk until the sugar dissolves.
• Brush the hot oil mixture over the fried pickles. Transfer to a platter and serve with the comeback sauce for dipping.
• Enjoy!

SPICY OVEN FRIED PICKLES

Steps:

• Preheat oven to 350.
• Coat 2 cookie sheets with cooking spray.
• Beat two eggs in a bowl.
• Put flour into a bowl.
• In a shallow baking dish, combine remaining ingredients except pickles.
• Drain pickles.
• Dredge pickles in flour.
• Coat in eggs.
• Cover completely with bread crumb mixture.
• Put on greased cookie sheet; coat with cooking spray.
• Cook thirty minutes at 350 or until crisp and browned.