FRIED DILL PICKLES
Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.
Provided by DMJOLLY
Categories Appetizers and Snacks
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g
BEER-BATTERED KOSHER DILLS
Provided by Food Network
Time 30m
Yield 5 servings
Number Of Ingredients 16
Steps:
- For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
- For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
- Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
- Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.
BEER BATTERED FRIED PICKLES
mmmm...I love fried pickles. It's really hard to find them where I live now, but hailing from the south- I knew I had to post this recipe.
Provided by JLBurnell
Categories Lactose Free
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- pat pickles dry with paper towel.
- whisk egg, beer, baking powder, and salt.
- add flour, whisk until smooth.
- Pour oil 1/2" deep into large skillet or dutch oven.
- Heat over med-high ( until oil reaches about 375 degrees).
- Dip pickles into batter, let excess drip off.
- Fry 3-4 minutes until golden brown.
- serve with spicy ranch.
Nutrition Facts : Calories 128, Fat 1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 1147.3, Carbohydrate 22.9, Fiber 1.9, Sugar 1.6, Protein 4.1
BEER-BATTERED DILL PICKLES
Make and share this Beer-Battered Dill Pickles recipe from Food.com.
Provided by ratherbeswimmin
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice dill pickles to approximately 1/8" thickness.
- Mix remaining ingredients.
- Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Nutrition Facts : Calories 83, Fat 0.7, SaturatedFat 0.1, Sodium 586, Carbohydrate 15.7, Fiber 1.9, Sugar 0.4, Protein 2.3
DEEP FRIED DILL PICKLES
Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
Provided by MARBALET
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
- In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
- Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
- Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste
Nutrition Facts : Calories 174 calories, Carbohydrate 30.3 g, Cholesterol 31.8 mg, Fat 3.6 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 1222.5 mg, Sugar 2.3 g
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