Deep Fried Cucumbers Pickles Recipes

DEEP FRIED PICKLES

Steps:

• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• Combine all ingredients in a baking dish.
• Combine all ingredients in a baking dish.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

MOM'S FRIED CUCUMBERS

Steps:

• 1. Wash and slice off both ends of cucumbers rub each end of cucumber till it shows a slight foam. This helps get rid of the bitterness. Cut cross or lengthwise 1/4 inch thickness, with rind still on.
• 2. 4 Lg Eggs beaten in bowl set a side. Now your mixture of flour and spices in a separate bowl.
• 3. Heat oil in skillet on medium high. Don't let the oil get to high or it will burn. Dip, cucumbers in egg and then in flour mixture, place in hot oil. Cook till golden brown. After through cooking put your salt and pepper on to taste. If you want it crunchier you may double dip in egg and flour. Serve Hot.........

FRIED CUCUMBERS

Steps:

• Heat oil for frying to 350 degrees.
• Slice cucumber into medium-sized disks or any shape you'd like.
• . Grab 3 bowls. Combine dry mix into a bowl. Wisk the wet mix into its own bowl. Combined crunchy top mix into its own bowl.
• With your right hand, drop a piece of cucumber into the dry mixture. Coat all sides and shake off excess. Drop into the wet mixture.
• With your left hand, flip the cucumber around to get it well coated in the wet mixture. Shake off any excess, then drop it into the crunchy top mixture.
• With your right hand, add some crunchy mixture to the cucumber and push it into all sides. Gently remove the cucumber and place it on a baking sheet. Repeat until all the cucumber slices are coated.
• Once the oil is hot, fry the cucumber in small batches. They'll cook quickly, so remove them once golden brown. *If your oil is too cold, then the batter will come out soggy, so start with one cucumber.

DEEP FRIED CUCUMBERS ( PICKLES )

Steps:

• Wash and peel the cucumbers, then cut lengthwise. Roll cucumbers in flour until well coated then drop into preheated pan of cooking oil. Salt & Pepper to taste.

DELICIOUS DEEP FRIED PICKLES

Steps:

• Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

FRIED DILL PICKLES

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.

DEEP FRIED PICKLES

Steps:

• Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, Tabasco, cayenne pepper, and garlic powder; stirring well; set aside.
• Combine cornmeal, 2 cups flour, salt, and pepper, and mix well.
• Dip drained pickles into milk mixture and dredge in flour mixture.
• Deep fry at 350 degrees until golden brown.
• Drain, salt and pepper to taste.
• Also works great with pepperoncinis!