FRIED DILL PICKLES
Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.
Provided by DMJOLLY
Categories Appetizers and Snacks
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g
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.
SHADOWS FRIED DILL PICKLES
Many people are surprised that they love this unusual food item. I know there are many recipes here for this food item, this is the way we fix them. The first time we made these we ran out of pickles so we started to "fry" anything that was not tied down, olives, cheese, veggies, I even was looking at the cats ( well the wife would not stand for that ) so it did not happen LOL! Cooking times are approximations, use your judgement. SOURCE Shadows
Provided by Chef Shadows
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162.4, Fat 2.8, SaturatedFat 1.2, Cholesterol 57.1, Sodium 923.6, Carbohydrate 27.8, Fiber 1.6, Sugar 2.2, Protein 6.2
FRIED DILL PICKLES
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 12
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.
FRIED DILL PICKLES
Make and share this Fried Dill Pickles recipe from Food.com.
Provided by Gloria 15x
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 823.7, Carbohydrate 40.2, Fiber 2.5, Sugar 1.3, Protein 7.3
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FRIED DILL PICKLES
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
FRIED DILL PICKLES
This is the only way I will eat pickles! These tasty litle morsels are said to have originated at The Hollywood Cafe in Tunica, Mississippi. This recipe is from "The Glory of Southern Cooking" by James Villas.
Provided by mailbelle
Categories Lunch/Snacks
Time 30m
Yield 24 pickle chips (approximately)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 9.2, Sodium 365.8, Carbohydrate 5.5, Fiber 0.4, Sugar 1.3, Protein 1.3
DEEP FRIED DILL PICKLES
Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
Provided by MARBALET
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 14
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
Nutrition Facts : Calories 174 calories, Carbohydrate 30.3 g, Cholesterol 31.8 mg, Fat 3.6 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 1222.5 mg, Sugar 2.3 g
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