SAUCE FOR FRIED PICKLES 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.

TARTAR SAUCE RECIPE | EPICURIOUS

Tartar Sauce Recipe | Epicurious image

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

Provided by EPICURIOUS.COM

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Steps:

Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

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