Fried Pickle Poppers Recipes

Steps:

• Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce. Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn't squeeze out as you're pushing more in. Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center. Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles. In a heavy-bottomed skillet, fill about ½-inch high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly. Remove the pickles from heat and place on a rack to cool. As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined. Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Steps:

• Drain pickles well and blot with paper towel.
• Combine flour, salt and pepper.
• In separate bowl beat eggs and milk.
• Coat pickles first with flour mixture, dip into egg mixture and then again into the flour mixture.
• Deep fry pickles in hot oil for 3 minutes or until golden brown, turning once.
• For mayonnaise, combine all ingredients and refrigerate until ready to serve. This mayo is also great on burgers and sandwiches.