Un Fried Pickles Recipes

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 PICKLES

Steps:

• Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

FRIED PICKLES

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

AIR FRYER FRIED PICKLES

Steps:

• For the pickles: Preheat a 3.5-quart air fryer to 390 degrees F. Set a wire rack inside a baking sheet.
• Drain the pickles and spread them out on a paper towel-lined baking sheet. Pat dry with more paper towels, pressing gently to remove as much moisture as possible. Eliminate any pickles with large holes or ones that are very thin.
• Set up a breading station using 3 medium bowls: Whisk together the flour, cayenne and 1/2 teaspoon Cajun seasoning in one bowl. In the second bowl combine the buttermilk and hot sauce. In the last combine the panko, Italian seasoning, the remaining 1 teaspoon Cajun seasoning and 1/2 teaspoon salt. Drizzle in the oil and use your hands to toss and coat the panko.
• Working in small batches, bread the pickles: First, toss a handful of pickles in the flour mixture, shaking off any excess. Then dunk them in the buttermilk mixture to completely coat, shaking to remove any excess. Finally, toss them in the panko, pressing gently to make it adhere. Arrange the breaded pickles on the prepared baking sheet and repeat until all the pickles are breaded.
• Arrange one-third of the breaded pickles in the basket of the air fryer in a single layer. Cook for 8 minutes, the pickles will be very crunchy and browned on both sides. Remove to a serving plate and repeat with the remaining two batches of pickles.
• For the dipping sauce: Meanwhile, whisk together the mayonnaise, ketchup, horseradish and Cajun seasoning in small bowl.
• Serve the warm pickles with the dipping sauce or use them and the dipping sauce to top your favorite burger.