Best Awesome Deep Fried Pickles Recipes

DEEP-FRIED PICKLES

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

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.

PERFECT CRUNCHY DEEP FRIED PICKLES

Steps:

• 1. Mix together all the ingredients for the 'Batter' and allow to sit aside for 5 mins.
• 2. Cut your pickles into thin or thick slices. (Thinner does work better. But not paper thin.) Then dry them with some paper towel to remove the excess moisture. Place a few in the batter, then toss in the panko, and toss until fully coated. Repeat until all the pickles are cut.
• 3. Place into a deep fryer, or pot of oil at 375 until a golden brown color is formed. Salt lightly immediately after they come out and enjoy dipping in some Ranch, or my favorite...French Onion Dip! :)

GOOD EATS DEEP FRIED PICKLES (ALTON BROWN 2007)

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
• Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
• Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

AWESOME DEEP FRIED PICKLES

Steps:

• 1. Blend dry items together. Add egg, oil, beer or water (beer just makes this batter). Beat until lumps are gone.
• 2. Heat oil to 350 degrees. Thoroughly dry the pickle slices. Drop thick pickle slices into your batter. Stir to coat.
• 3. Using tongs drop coated pickles into oil. Fry until golden brown. Drain on plate with paper towel. Sprinkle with salt. Enjoy with ranch dressing.