DEEP FRIED PICKLES!
Kim and Marcy outdid themselves this year at the IDOS convention with their deep fried pickle recipe! Definitely a curiosity, reviews were excellent if you already liked pickles and mixed if you were not a fan, but most importantly definitely unique!
Overheard during prep time: (What are you going to do with those pickles?)
Waiting in line for a taste...not only of pickles but donuts & french fries (to die for)
If you missed out and want the recipe here you go:
Deep Fried Pickles
Recipe courtesy Jennifer Clement, Maggie's Pickle Cafe, Hot Springs, AR
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
25 min
Level:
Easy
Serves:
24 pickles
Ingredients
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
Recipe courtesy Jennifer Clement, Maggie's Pickle Cafe, Hot Springs, AR
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
25 min
Level:
Easy
Serves:
24 pickles
Ingredients
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
Ranch Dressing:
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
Kim and Marcy made a few changes to the recipe they used...there was no need to chill the pickles after preparation and they used Hidden Valley Ranch dressing rather than homemade. Still great!
Our booth was continually busy...like this all day long. And the biggest draw was our giant mixing bowl. Here Brenda is modeling said bowl the day before. (p.s. Pay it forward Tally..1 paid, 1 to go.)
(sorry for the great photography there Brenda...I can't even get the whole bowl in the frame!)
6 comments:
Brenda look so cute and so does half of Melissa!
Love that giant bowl! I could use one that big when I make my potato salad or wash my dog in it.
Kat: I do love my bowl, and as soon as I get a sec I'm going to do my Pay it Forward post. How could I not pay it forward after THAT amazing gift?
Kat, you know me and this gift ranks right up there with the wet/dry vac we got one year for Christmas. I was hoppin' happy that year, and oh boy, I think this tops! I can't to mix something.
And, BTW, it fits beautifully on the top shelf of my pantry. Whoever designed this made it just small enough to get through a standard-sized door frame. Thank heaven for female bowl designers!
Thank you THANK YOU!
(sorry to have missed the pickles!)
And, to Jana: please make the potato salad first THEN bathe the dog (LOL).
Wow! Congratulations! I know you put a lot of work into that.
Glad to hear the show/convention was a success. The pickles sound intriguing, but I'll have to take your word on the flavor.
Jana: I'd love to see how many potatoes it took for you to fill it up!
Brenda: You are welcome! And you made me laugh out loud that it fit through the door frame.
Sharon:With your love for pickles...they are a no brainer..except maybe the wheat in the breading.
Emily: Thank you for all your help on Saturday!
yes - the breading is the only thing stopping me from trying the pickles - sigh!
I too laughed at Brenda's comment about being able to fit the bowl through the doorway.
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