FRIED DILL PICKLES
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
I-LOVE-PICKLES FRIED DILL PICKLES
Everyone should try this southern treat just once! You can make 'em spicy by adding some hot sauce or using garlic pickles. Another recipe found on the www.ilovepickles.com site. Prep time includes refrigeration time.
Provided by Kats Mom
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir flour, cornstarch, baking powder and salt into large bowl.
- Make a well in center; add water, egg yolk and pickle juice, all at once.
- Stir with wire whisk to make a smooth batter.
- Cover bowl and refrigerate 30 minutes.
- Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF.
- In batches, dip pickle slices in the batter to coat evenly and lightly.
- Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes.
- Drain on paper towels and serve at once.
Nutrition Facts : Calories 91.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.6, Sodium 1036.9, Carbohydrate 18.7, Fiber 1.3, Sugar 2.6, Protein 2.4
ELVIS'S FRIED DILL PICKLES
Make and share this Elvis's Fried Dill Pickles recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 22m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut dill pickles in slices as thick as a silver dollar.
- Mix together the remaining ingredients except the oil to form a batter.
- Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.
Nutrition Facts : Calories 51.6, Fat 0.5, SaturatedFat 0.1, Sodium 983.1, Carbohydrate 10.6, Fiber 1.9, Sugar 2.5, Protein 1.6
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
FRIED DILL PICKLES
Make and share this Fried Dill Pickles recipe from Food.com.
Provided by Gloria 15x
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drain pickles, reserving 2/3 cup pickle juice.
- Press pickles between paper towels.
- Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
- Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
- Dip pickles in egg mixture then in flour mixture.
- Fry coated pickles in 375F oil until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 209.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 823.7, Carbohydrate 40.2, Fiber 2.5, Sugar 1.3, Protein 7.3
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
ZUCCHINI PICKLES
Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 4 half-pints.
Number Of Ingredients 8
Steps:
- Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
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Reviews 6Category Appetizer, Side Dish, SnackCuisine AmericanEstimated Reading Time 3 mins
- Drain the pickles and reserve 2/3 cup of the pickle juice. Set aside. Dab pickles with paper towels to dry or whirl in the salad spinner.
- In a medium bowl, combine the 2/3 cup reserved pickle juice, egg, hot sauce, and 1 tablespoon flour. Whisk together and set aside.
- In a large bowl, combine 1 cup flour, cornstarch, garlic powder, and seasoned salt and whisk together.
- Add about 2 inches of oil in the bottom of a heavy Dutch oven and heat over medium heat to 375°F.
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