FLAMIN' HOT® FRIED PICKLES
Fried pickles with a kick! The cayenne may seem over the top but the Cheetos® lose some of their heat in the oil so you've got to trust me on this one. Dip in ranch dressing if desired.
Provided by Soup Loving Nicole
Categories Spicy Appetizers
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place beaten egg in a flat dish.
- Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
- Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
- Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 10.6 g, Cholesterol 31 mg, Fat 11.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 403.7 mg, Sugar 0.2 g
SUPER EASY AND SPICY FRIED PICKLES
Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
Provided by SHUNPR
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy skillet over medium heat.
- Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
- Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 16.4 g, Cholesterol 54.6 mg, Fat 23.3 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 1955.6 mg, Sugar 3.2 g
HOT & SPICY FRIED PICKLES
I felt the need to make these deep fried pickles simply because these are my husbands absolute favorite. My hubby and I first had deep fried pickles at Quaker Steak & Lube, and I was pleasantly surprised that my husband (who is an all time picky eater) loved them. So, I knew I'd have to find a way to replicate and make them at home.
Provided by Megan Conner @enviedindulgence
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Please Note *You will need a deep fryer or you can use a dutch oven (or any heavy bottomed or cast iron pot)*
- Heat your oil to 350 degrees.
- Combine your cup of milk Worcestershire sauce and tbsp pickle juice. Then throw your pickles in the marinade. You may be wondering why pickle juice?!? Well, the pickle juice is mainly vinegar based, and the vinegar helps to turn regular milk into buttermilk. Of course, buttermilk is a thicker milk and it will coat the pickles.
- While you're waiting on your pickles to marinade, combine all your dry ingredients (flour, yellow cornmeal, cayenne, salt and pepper). Whisk them to combine them all together.
- Take the pickles out of the milk and dredge them in your dry ingredients until it is covered, then dip it back into the milk and then dredge it back in the dry ingredients and put into the fryer. Cook them until the coating is golden brown, lay them out on a paper towel to dry off the excess oil, be sure to let them cool a little bit because they are HOT!
NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY
Step up your snack game with these homemade spicy pickles that pack a punch of flavor. They're made even better with a quick fry and coat of Nashville-style hot oil. Dip in a sweet and tangy comeback sauce for a craveable bite. They're great as an appetizer or a side dish!
Provided by Tikeyah Whittle
Categories Appetizers
Time 8h10m
Yield 4 servings
Number Of Ingredients 40
Steps:
- In a large bowl, toss the cucumbers and onion with the pickling salt, making sure every piece is well coated. Cover with plastic wrap and refrigerate for 2 hours.
- After 2 hours, thoroughly rinse the cucumbers and onion to remove any excess salt. Transfer to a clean large bowl.
- Make the pickling spice mix: In a small bowl, mix together the yellow and brown mustard seeds, black peppercorns, red pepper flakes, and celery seeds.
- Make the pickles: Scoop 2 tablespoons of the pickling spice mix into each of 3 16-ounce mason jars. Add 2 cinnamon stick halves, 1 habanero, 2 sprigs of dill, and 3 cloves of garlic to each jar. Divide the cucumbers and onion between the jars, packing tightly.
- In a small pot, combine the water, apple cider vinegar, white vinegar, and sugar. Bring to a boil over medium-high heat and cook until the sugar has dissolved, 5-7 minutes. Transfer the pickling liquid to a heatproof measuring cup.
- Carefully pour the pickling liquid into each jar, leaving ½ inch of headspace at the top. Use the back of a spoon to press down on the cucumbers and onion until completely submerged.
- Tightly screw the lids onto the jars and let sit at room temperature for 2 hours, then transfer to the refrigerator overnight, or up to 2 weeks.
- Make the comeback sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, ketchup, hot sauce, lemon juice, Worcestershire sauce, paprika, mustard, garlic powder, and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 week.
- Make the Nashville spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, onion powder, mustard powder, and black pepper. Transfer to an airtight container and store at room temperature until ready to use. The spice mixture will keep for up to 6 months.
- Fry the pickles: In a medium pan fitted with a deep fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet or paper towels.
- Drain the pickles, discarding the pickling liquid and removing any lingering pickling spices, onion, and garlic.
- In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Nashville spice mix.
- In a separate shallow dish, stir together the bread crumbs and ½ tablespoon of the Nashville spice mix.
- Dip the pickles in the buttermilk mixture, then transfer to the bread crumbs, using your hands to pat the crumbs into each slice until fully coated.
- Working in batches, fry the pickles in the hot oil for 3-4 minutes, until golden brown all over. Transfer to the wire rack and season with kosher salt. Reserve 1 cup of the frying oil.
- In a medium, heatproof bowl, combine 2 teaspoons of the Nashville spice mix, 1 tablespoon brown sugar, and the reserved frying oil. Whisk until the sugar dissolves.
- Brush the hot oil mixture over the fried pickles. Transfer to a platter and serve with the comeback sauce for dipping.
- Enjoy!
SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
- For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
- Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.
More about "hot spicy fried pickles recipes"
15 SPICY PICKLE RECIPES
From allrecipes.com
- Spicy Refrigerator Dill Pickles. It doesn't get much easier than classic refrigerator pickles. Once you've made your red pepper flake-infused brine, all you need to do is be patient a few days before partaking in these crisp-tender pickles.
- Spicy Pickled Okra. Szechuan peppers and red pepper flakes make up the spicy backbone of this pickled okra recipe, but the secret ingredient is smoked paprika, which adds a subtle taste to the veggies.
- Addictive Spicy Dill Avocado Pickles. "Underripe avocados are lightly pickled in brine that is tangy and slightly sweet," says Buckwheat Queen, the recipe creator.
- Nothin' Sweet About These Spicy Refrigerator Pickles. You'll be munching on these spicy refrigerator pickles after a quick 24 hours in the fridge.
- Crisp Pickled Green Beans. No blanching required for these ultra easy pickled green beans. "This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren," says Jani Whitsett.
- Pickled Garlic and Jalapeño Peppers. Fresh jalapeños combine with an entire head of garlic, and a few sweet carrots for balance, to create an extra flavorful pickle.
- Sriracha Pickled Eggs. You only need five ingredients to create these vibrantly colored pickled eggs. A little dollop of sriracha creates a bright brine and spicy flavor that will make this recipe your new go-to for a high protein snack.
- Texas Christmas Pickles. This recipe may sound strange, but the dozens of five-star reviews reveal that it's a real winner. Pre-made pickles are combined with hot sauce, fresh garlic, and plenty of sugar for a sweet and spicy pickle that has some serious kick.
- Pickled Hot Peppers. The trio of banana, jalapeño, and serrano peppers makes up the backbone for this recipe. Just a little spoonful will add a flavor boost to anything from burgers to salads to side dishes.
- Spicy Vietnamese Quick Pickled Vegetables. Perfect for pepping up a banh mi or grain bowl, this Vietnamese-inspired pickle blend gets a hint of heat from a few jalapeño peppers.
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From simplyrecipes.com
Cuisine AmericanTotal Time 30 minsCategory Appetizer, SnackCalories 397 per serving
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