Fried Pickles Rsc Recipes

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FRIED PICKLES



Fried Pickles image

Who would have thought that pickles could taste so good fried? Partner them with Cajun buttermilk ranch dressing for dipping. Yum!

Provided by Mama Smith

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 10

Number Of Ingredients 10

½ cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
½ cup all-purpose flour
1 ½ cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
¼ teaspoon Cajun seasoning
1 quart oil for frying
½ teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

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.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 25.3 g, Cholesterol 10 mg, Fat 27.7 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 4 g, Sodium 1015.4 mg, Sugar 2.9 g

FRIED DILL PICKLES



Fried Dill Pickles image

Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.

Provided by DMJOLLY

Categories     Appetizers and Snacks

Yield 16

Number Of Ingredients 9

1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¾ teaspoon ground black pepper
3 ½ cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

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.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g

SOUTHERN FRIED PICKLES



Southern Fried Pickles image

Southern-style fried pickles seasoned to perfection! Paired with a sweet and tangy dipping sauce.

Provided by Divas Can Cook

Categories     Appetizer

Number Of Ingredients 16

1 ½ cups dill pickle chips (pressed dry with paper towels ( I use Mt. Olive mini stuffers))
1 cup all-purpose flour
1½ teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ cup buttermilk
1 egg
oil for frying
½ cup mayonaisse (I use Duke's)
2 tablespoons ketchup
½ teaspoon granulated sugar
½ teaspoon Italian seasoning

Steps:

  • Heat oil to 375 F.
  • Line a baking tray or cutting board with parchment paper. Set aside.
  • In a bowl, mix together flour and spices. Set aside.
  • In another bowl combine buttermilk and egg. Set aside.
  • Dip pickle into buttermilk mixture, shake off excess.
  • Next, coat the pickles in flour and shake off excess flour.
  • Place pickles on the prepared baking tray.
  • When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)
  • Quickly place the pickles in the hot oil (I did 2 batches)
  • Cook until golden brown and then remove with a slotted spoon.
  • Place pickles on paper towels to drain.
  • To make the sauce, stir together sauce ingredients. Taste and adjust seasonings.
  • Serve the fried pickles immediately with the sauce.

FRIED PICKLES



Fried Pickles image

Provided by Food Network Kitchen

Time 18m

Number Of Ingredients 0

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.

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.

CRISPY FRIED PICKLES!



Crispy Fried Pickles! image

You have to try these at least once. They are absolutely delicious... dip them in a little ranch dressing and you'll be addicted! Use your favorite cucumber pickles (I've only tried Dills, but Sweets might be good too!)

Provided by kelycarter_

Categories     Lunch/Snacks

Time 8m

Yield 10 serving(s)

Number Of Ingredients 7

oil (for frying)
10 pickles (whole or spears)
1/2 cup flour
1 egg
1 tablespoon water
1 cup breadcrumbs
1 tablespoon seasoning, blend (I use Montreal Steak Spice, but Mrs. Dash or similar product will work)

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.

Nutrition Facts : Calories 80.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 18.6, Sodium 655.1, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 3.1

ALMOST-FAMOUS FRIED PICKLES



Almost-Famous Fried Pickles image

Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager's wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

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



Fried Pickles #RSC image

Make and share this Fried Pickles #RSC recipe from Food.com.

Provided by EricaTheThor

Categories     Vegetable

Time 55m

Yield 12 Pickles, 4-6 serving(s)

Number Of Ingredients 15

12 zesty dill pickles
3 cups vegetable oil (for frying)
3/4 cup Hidden Valley® Original Ranch® Dressing
3/4 cup Greek yogurt
2 tablespoons dried chives
2 large eggs
1 cup flour
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Hidden Valley Original Ranch Seasoning Mix
3 1/2 cups panko breadcrumbs
1 cup shredded parmesan cheese
1 tablespoon dried chives

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.

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