FRIED PICKLE SPEARS
These may look like corn dogs, but one tangy, crunchy bite will cure you of that misconception. The spicy mayo dip provides a creamy complement.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F.
- Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
- Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
- Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.
BEER BATTER DEEP FRIED DILL PICKLES
This is a recipe I've been using for deep fried pickles for years now.
Provided by Tinita
Categories Appetizers and Snacks
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
- Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 31.1 g, Fat 4.8 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 313.7 mg, Sugar 0.4 g
FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
Steps:
- Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
- Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
- Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
- Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
- Peel and gently crush garlic cloves, but don't splinter them into fragments.
- Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
- Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 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 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
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- Prepare the boiling water canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with bands.
- Wash the pickling cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim the stem ends so the cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
- Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to a simmer.
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