Fried Cheesy Pickles With Srirancha Recipes

FRIED CHEESY PICKLES

Steps:

• Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
• Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
• Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
• Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

FRIED CHEESY PICKLES WITH SRIRANCHA

Steps:

• Heat oil to about 375 degrees. Lay out one egg roll wrapper. Put a slice of cheese on the wrapper. Lay one pickle spear corner to corner in the cheese and wrapper. Roll up the little wrapper like an egg roll, tuck in the ends, and dip your finger in water or pickle juice to wet the edge and seal. Lower them into the hot oil, and fry just until the outside is golden brown. Fry about 3 or 4 minutes. Combine Ranch and sriracha for desired heat.