Elviss Fried Dill Pickles Recipes

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OVEN-FRIED PICKLES



Oven-Fried Pickles image

Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.-Nick Iverson, Denver, Colorado

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 9

32 dill pickle slices
1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2 tablespoons dill pickle juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup panko bread crumbs
1 tablespoon snipped fresh dill

Steps:

  • Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.

Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

FRIED DILL PICKLES



Fried Dill Pickles image

This is the only way I will eat pickles! These tasty litle morsels are said to have originated at The Hollywood Cafe in Tunica, Mississippi. This recipe is from "The Glory of Southern Cooking" by James Villas.

Provided by mailbelle

Categories     Lunch/Snacks

Time 30m

Yield 24 pickle chips (approximately)

Number Of Ingredients 7

1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil (for deep frying)
4 large crisp dill pickles, cut widthwise into 3/4-inch chips

Steps:

  • In a bowl, whisk together the buttermilk and egg till well blended.
  • In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
  • Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.

Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 9.2, Sodium 365.8, Carbohydrate 5.5, Fiber 0.4, Sugar 1.3, Protein 1.3

FRIED DILL PICKLES



Fried Dill Pickles image

Make and share this Fried Dill Pickles recipe from Food.com.

Provided by Gloria 15x

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 pint dill pickle, sliced and undrained
1 large egg, beaten
1 tablespoon all-purpose flour, plus
1 1/2 cups all-purpose flour
1/2 teaspoon ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
hot sauce
vegetable oil (for frying)

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.

Nutrition Facts : Calories 209.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 823.7, Carbohydrate 40.2, Fiber 2.5, Sugar 1.3, Protein 7.3

FRIED DILL PICKLES



Fried Dill Pickles image

You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 11

1 jar (32 ounces) whole dill pickles
1 cup buttermilk
2 tablespoons Louisiana-style hot sauce
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon cayenne pepper
1 teaspoon pepper
Oil for deep-fat frying
Ranch salad dressing, optional

Steps:

  • Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

Nutrition Facts : Calories 94 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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