DEEP FRIED PICKLE RECIPES

Name: Deep Fried Pickles
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 24 pickles
Cuisine: american
Ingredients: 24 dill pickle spears, chilled; Egg wash, recipe follows; Breading, recipe follows; Canola oil, for frying; Ranch dressing, recipe follows; 24 dill pickle spears, chilled; Egg wash, recipe follows; Breading, recipe follows; Canola oil, for frying; Ranch dressing, recipe follows; 2 cups milk; 2 eggs; Pinch lemon pepper; Pinch dill weed; Pickle juice; 2 cups milk; 2 eggs; Pinch lemon pepper; Pinch dill weed; Pickle juice; 2 1/2 cups cornmeal; 1 1/2 cups all-purpose flour; 1/2 cup lemon pepper; 1/2 cup dill weed; 4 teaspoons paprika; 2 teaspoons garlic salt; Pinch cayenne pepper, or more to taste; 2 1/2 cups cornmeal; 1 1/2 cups all-purpose flour; 1/2 cup lemon pepper

DEEP FRIED PICKLES RECIPE - FOOD NETWORK

Deep Fried Pickles Recipe - Food Network image

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

Ingredients

24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise

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.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH ... - FOOD NET…

Deep-fried Oyster Po' Boy Sandwiches with ... - Food Net… image

Provided by Sunny Anderson

Categories main-dish

Total Time 54 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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