Shadows Fried Dill Pickles Recipes

FRIED DILL PICKLES

Steps:

• In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
• Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
• Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

FRIED DILL PICKLES

Steps:

• Preheat your deep-fryer to 375 degrees F.
• Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
• Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
• Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.

SHADOWS FRIED DILL PICKLES

Steps:

• Mix the flour, salt, cayenne and pepper in a bowl.
• Lightly whip the egg in a separate bowl.
• Add the milk to the egg.
• Heat the oil (about 2 inches) to 325.
• Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour.
• Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes), turning once.
• Drain on paper towels.
• Serve warm.

FRIED DILL PICKLES

Steps:

• Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
• Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

DEEP FRIED DILL PICKLES

Steps:

• 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.
• In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
• Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
• Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

FRIED DILL PICKLES

Steps:

• Drain pickles, reserving 2/3 cup pickle juice.
• Press pickles between paper towels.
• Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
• Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
• Dip pickles in egg mixture then in flour mixture.
• Fry coated pickles in 375F oil until golden brown.
• Drain on paper towels.

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.

FRIED DILL PICKLES

Steps:

• In a bowl, whisk together the buttermilk and egg till well blended.
• In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
• Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.