Fried Pickle Poppers Recipe 445

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.

Steps:

• Drain pickles well and blot with paper towel.
• Combine flour, salt and pepper.
• In separate bowl beat eggs and milk.
• Coat pickles first with flour mixture, dip into egg mixture and then again into the flour mixture.
• Deep fry pickles in hot oil for 3 minutes or until golden brown, turning once.
• For mayonnaise, combine all ingredients and refrigerate until ready to serve. This mayo is also great on burgers and sandwiches.

Steps:

• Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce. Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn't squeeze out as you're pushing more in. Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center. Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles. In a heavy-bottomed skillet, fill about ½-inch high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly. Remove the pickles from heat and place on a rack to cool. As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined. Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.