Fried Pickle Dogs Recipes

FRIED PICKLE DOGS

Fried Pickle Dogs image

Different way to eat pickles on your dogs.

Provided by Linda T

Categories Main Dishes Sandwich Recipes Hot Dogs and Corn Dogs Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

4 kosher dill pickles
¼ cup all-purpose flour
2 eggs, beaten
3 tablespoons spicy brown mustard, divided, or to taste
½ cup cornmeal
salt and ground black pepper to taste
3 tablespoons canola oil
4 hot dogs
4 strips bacon
1 toothpicks
4 hot dog buns, split and toasted

Steps:

Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 43.9 g, Cholesterol 127 mg, Fat 33.1 g, Fiber 1.9 g, Protein 18.5 g, SaturatedFat 8.7 g, Sodium 1243.3 mg, Sugar 4.8 g

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Spicy Pickle Fries with Homemade Ranch Dip image

Provided by Valerie Bertinelli

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
Dash hot sauce
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Twelve 3/4- to 1-inch-wide dill pickle spears
Vegetable oil, for deep-frying
3/4 cup all-purpose flour
1 tablespoon cayenne
1 teaspoon kosher salt
2 large eggs
1 1/2 cups panko breadcrumbs

Steps:

For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.

DELICIOUS DEEP FRIED PICKLES

Delicious Deep Fried Pickles image

I have made these for a few years now, and have converted many people into huge fans using this recipe! Great as an appy for those willing to try new things! (It is slightly messy!) Serve with ranch dip or dip of your choice.

Provided by Deandra Busch

Categories Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups vegetable oil for frying
3 cups Italian-seasoned bread crumbs
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 egg
1 cup milk
4 dill pickles, quartered lengthwise

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.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 68.2 g, Cholesterol 46.7 mg, Fat 18.4 g, Fiber 5.5 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 2748 mg, Sugar 9.1 g

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