YUM ESSENTIALS: CREAM CHEESE STUFFED FRIED PICKLES
I just love a good deep-fried dill pickle; they just taste so dang yummy. I've used them as a side at a BBQ, or sometimes I'll fry up a batch, and eat them out by the pond on a lazy Summer afternoon. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetable Appetizers
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Chef's Note: There are many ways to make fried pickles, in this recipe I went more towards the tempera approach. This allows me to make a much thicker fried pickle than the more traditional, breaded method.
- In a bowl or shallow dish, combine the 1/2 cup flour with the arrowroot powder.
- Thickly slice the pickles... Mine are about 1/2 inch (1.2cm).
- Cut a hole in the middle and stuff with some cream cheese.
- Lay them on a paper towel, and place in the refrigerator for about 30 minutes.
- Add enough peanut oil to a pan, or pot to a depth of 1 inch (2.5cm).
- Chef's Note: Heat the oil to 350f (175c).
- Add all the dry ingredients for the batter into a bowl.
- Chef's Note: You can add additional spices to the the batter to kick it up... more cayenne, pepper, salt, etc.
- Slowly add the club soda, and mix until the batter is formed.
- Chef's Note: Don't mix too hard, a few lumps are expected.
- Dredge the pickles in the flour mixture.
- Shake off the excess and then dip into the batter.
- Allow the excess to drip off, and then place into the hot oil.
- Fry until golden brown, about 1 - 2 minutes per side.
- Drain on paper towels.
- PLATE/PRESENT
- Serve immediately, by themselves or with your favorite dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
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