BEST FRIED PICKLES RECIPE - HOW TO MAKE FRIED PICKLES
These fried pickles are the ultimate party food or super bowl snack. The crunchy breading and tangy dill pickle flavor is a total crowd-pleaser.
Provided by Kara Zauberman and Erin Merhar
Categories appetizers fried side dish snack
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
- In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine.
- Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
DEEP FRIED PICKLES RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 24 pickles
Number Of Ingredients 52
Steps:
- Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
- In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
- Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
- In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
- In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
- In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
- Combine all ingredients in a baking dish.
- Combine all ingredients in a baking dish.
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
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EASY REFRIGERATOR PICKLES RECIPE: HOW TO MAKE IT
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Calories 35 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Calories 35 calories per serving
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
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Reviews 4.8
Total Time 15 minutes
Category side-dish
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- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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BEST OVEN-FRIED PICKLES - HOW TO MAKE OVEN-FRIED PICKLES
It's hard to believe these are baked, not fried. Want to make these gluten-free? Sub bread crumbs for very finely chopped almonds!
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Reviews 4
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, snack
Cuisine American
From delish.com
Reviews 4
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, snack
Cuisine American
- Serve with ranch.
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BEST FRIED PICKLES RECIPE - HOW TO MAKE FRIED PICKLES
These fried pickles are the ultimate party food or super bowl snack. The crunchy breading and tangy dill pickle flavor is a total crowd-pleaser.
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category appetizers, fried, side dish, snack
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category appetizers, fried, side dish, snack
- Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
See details
DEEP FRIED PICKLES RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
See details
EASY REFRIGERATOR PICKLES RECIPE: HOW TO MAKE IT
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Calories 35 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Calories 35 calories per serving
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
See details
QUICK PICKLES RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 15 minutes
Category side-dish
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Reviews 4.8
Total Time 15 minutes
Category side-dish
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- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
See details
BEST OVEN-FRIED PICKLES - HOW TO MAKE OVEN-FRIED PICKLES
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Reviews 4
Total Time 25 minutes
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From delish.com
Reviews 4
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, snack
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- Serve with ranch.
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FIRE-AND-ICE PICKLES RECIPE: HOW TO MAKE IT
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
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Reviews 5
Total Time 10 minutes
Calories 134 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 134 calories per serving
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
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