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RAAMONE
09-19-2008, 11:09 AM
i've never heard of these until yesterday

anyone know how to go about doing this?

i tried the basic dip them in flower and bread crumbs last night but once they hit the heat all the moisture came out and the batter fell off

King Hippos Bandaid
09-19-2008, 11:11 AM
I had them in Vegas, they rocked

my friend Tom made them last week

I'll email him to get the recipe, they came out gr8

midwestjeff
09-19-2008, 11:12 AM
once they hit the heat all the moisture came out and the batter fell off

Don't worry, Quickdraw.
The first time is always fast.

Jujubees2
09-19-2008, 11:12 AM
Alton Brown did them once on Good Eats.

http://www.foodnetwork.com/recipes/alton-brown/deep-fried-pickles-recipe/index.html

Chigworthy
09-19-2008, 04:55 PM
Regular pickles are very easy to make. (side note)

KingGeno
09-19-2008, 05:32 PM
One of my fav southern meals. Just had them for the first time a few years ago in Memphis.


Dill pickles; cut in 1/4"
Flour for dipping

WET BATTER
1 c Self-rising flour
1 ts Baking powder 1/2 c Buttermilk

1 ts Salt
1/4 ts White pepper
1/2 ts Paprika; (Hungarian is best)
1/2 c Warm beer
1/2 c Buttermilk

Fry until it floats, flip and cook for one more minute.

RickMcCrank47
09-19-2008, 05:32 PM
i was hungry until someone mentioned pickles.... its the only thing that cannot be improved by deep fryer.

wow....Guy Fieri on food network just referenced fried pickles....weird

KingGeno
09-19-2008, 05:34 PM
i was hungry until someone mentioned pickles.... its the only thing that cannot be improved by deep fryer.

I thought the same until I tried it with the dill dipping sauce. It really is a great fried food. Like sour fried zuchinni.

GreatAmericanZero
09-19-2008, 05:35 PM
they have them all over cincinnati

i really like them when they are little pickles (like girkins i guess they are called) more then the big giant fried pickle

Chigworthy
09-19-2008, 06:06 PM
Cornichons?

ozzie
09-19-2008, 09:17 PM
Wait... are you guys eating WHOLE fried pickles? Or even Quartered (lengthwise)???

I've never heard of this until someone mentioned the little gherkins... and then I checked out Alton's recipe. I assumed everyone did theirs the same way.

I've been down here over 20 years now, and all I've ever had are Fried SLICED Pickles. The ratio of crispy outside fried goodness to a thin layer of pickle is perfect. I can't imagine biting into anything thicker than about ¼" thick.

http://www.exploratorium.edu/cooking/pickles/images/friedpickles1.jpg

What Do I Need?

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
• vegetable oil for frying

• a large bowl
• a wire whisk
• a deep fryer or large saucepan
• paper towels

What Do I Do?

1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.

2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels, season while hot and serve immediately.