Best Twisted Pickles Recipes
SOUTHERN FRIED PICKLES
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
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 WITH PICKLED RANCH DIP
Fried pickles come in many shapes and sizes, but this recipe approaches them in a way that maximizes their crunch: First, it calls for pickle chips, which yield a better coating-to-filling ratio than pickle spears. Next, the pickles are patted dry to remove extra moisture, ensuring that the breading adheres to every nook and cranny. Finally, breading the pickles in a flour-buttermilk-bread-crumb sequence creates a robust crust. When frying breaded ingredients, be mindful of residual cooking: Remove your cooked items from the hot oil just before they reach their desired shade of golden brown, as they'll continue to cook - and darken - after being removed from the heat. Frying the pickles mutes their acidity, but adding chopped pickles to the dill-flecked creamy dip bumps up the brightness.
Provided by Alexa Weibel
Categories snack, finger foods, vegetables, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
- Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
- Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
- In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
- Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.
TWISTED PICKLES
The key is to not buy store bought pre-sliced dills but whole dills and slice them yourself. *For dredging, I used whole wheat flour, but you can use any type. For the cornmeal mixture, I used a combination of yellow cornmeal and a self-rising cornmeal mix from While Lily-but you can use
Provided by Paula Todora @ptodora
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- Heat oil in a heavy frying pan, filling halfway, on medium high heat to 350 degrees. It's hot enough when a little flour or cornmeal thrown in starts to sizzle. Then turn the heat down to medium.
- In a medium bowl, mix ranch and sour cream. Chill until ready to serve. Set up your station in this order: flour, egg wash, cornmeal mixture. In a medium bowl, mix egg and milk. Place flour in a separate medium bowl. Mix cornmeal, flour, cornstarch or self-rising cornmeal mix (or any cornmeal mix), cayenne, garlic powder and dried dill in another bowl.
- Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
- Dip cold drained pickle slices into the flour, shaking off excess. Then dip in egg mixture and then in cornmeal mixture. Fry slices, about 8-10 at a time, 2-3 minutes on each side, or until light golden, flipping. Drain on paper towels and serve with ranch dip.
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