Fried Pickle Sliders Recipe By Tasty

Steps:

• On a cutting board, slice the ends off the pickles and place vertically on the board.
• Using an apple corer, hollow out the pickles and reserve the centers for frying.
• Place a slice of ham on the cutting board and roll it around a string cheese stick.
• Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
• Cut the stuffed pickles into ¼-inch (¾ cm) slices.
• Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
• Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
• Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
• Serve with spicy mayonnaise for dipping.
• Enjoy!

Steps:

• Heat the oil in a large pot until it reaches 350˚F (120˚C).
• In a small bowl, combine the flour, garlic powder, onion powder, thyme, cayenne, paprika, salt, and pepper, and mix until evenly distributed. Dredge the pickles in the flour mixture, then the eggs, and then the bread crumbs. Fry the pickles for 3 to 5 minutes, or until browned and crispy on the outside.
• For the ranch dressing, add the buttermilk, mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and pepper to a medium bowl and stir until well combined.
• Using a toothpick, assemble a slider by layering a fried pickle, the ranch dressing, a meatball, lettuce, a tomato slice, and one more pickle. Repeat with the remaining ingredients.
• Enjoy!

Steps:

• Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.