Post by Loupy on Sept 7, 2010 21:48:55 GMT -7
Deep Fried Dill Pickles
Submitted By: MARBALET
Photo By: Caroline C
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 12
"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."
Ingredients:
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal (optional or just use flour)
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle spears or very large slices
1 cup vegetable oil for deep frying
pepper to taste
Directions:
1. 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.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture.
Deep fry until golden brown.
Drain on paper towels.
pepper to taste
Footnotes:
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Information
Calories: 174
Total Fat: 3.6g
Cholesterol: 36mg
Sodium: 1215mg
Total Carbs: 30.3g
Dietary Fiber: 2.3g
Protein: 5.5g
From a member of allrecipes.com
Alternative directions...
1. Use pickle SPEARS instead of slices, they stay crisper.
2. Leave out the cornmeal.
3. Instead of saving most of the flour to dredge in, dump ALL ingredients into a bowl and wisk to make a smooth, THICK batter.
4. Dip pickle spears into batter, drop into hot oil, fry to golden brown.
5. Drain on paper toweling.
6. Try dipping in thousand island instead of ranch, YUMMY! for the record, I used regular milk instead of buttermilk, I eyeballed the ingredients instead of measuring them, and I increased the hot pepper sauce a bit to compensate for being out of cayenne pepper. I tested this recipe out so I could decide whether or not to bring it as a side dish to a BBQ later tonight... I'm on my way back to the store now to buy two more jars of pickles!
Submitted By: MARBALET
Photo By: Caroline C
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 12
"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."
Ingredients:
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal (optional or just use flour)
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle spears or very large slices
1 cup vegetable oil for deep frying
pepper to taste
Directions:
1. 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.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture.
Deep fry until golden brown.
Drain on paper towels.
pepper to taste
Footnotes:
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Information
Calories: 174
Total Fat: 3.6g
Cholesterol: 36mg
Sodium: 1215mg
Total Carbs: 30.3g
Dietary Fiber: 2.3g
Protein: 5.5g
From a member of allrecipes.com
Alternative directions...
1. Use pickle SPEARS instead of slices, they stay crisper.
2. Leave out the cornmeal.
3. Instead of saving most of the flour to dredge in, dump ALL ingredients into a bowl and wisk to make a smooth, THICK batter.
4. Dip pickle spears into batter, drop into hot oil, fry to golden brown.
5. Drain on paper toweling.
6. Try dipping in thousand island instead of ranch, YUMMY! for the record, I used regular milk instead of buttermilk, I eyeballed the ingredients instead of measuring them, and I increased the hot pepper sauce a bit to compensate for being out of cayenne pepper. I tested this recipe out so I could decide whether or not to bring it as a side dish to a BBQ later tonight... I'm on my way back to the store now to buy two more jars of pickles!
