Looking for receipe for fried pickles?

Question

love the ones at Hooters, does any one know how they make them?

Answer 1

http://allrecipes.com/Recipe/Fried-Dill-Pickles/Detail.aspx

Answer 2

INGREDIENTS
1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

DIRECTIONS
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.

Answer 3

Fried Pickles:

Peanut oil
1 quart dill pickles
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more, if desired


Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.

Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.


Courtesy of Alton Brown and the Food Network Hope this helps

Answer 4

FRIED DILL PICKLES

2 lg. egg yolks
1 c. water
1 1/2 c. all-purpose flour
1 (32 oz.) jar dill pickles, well drained
Oil for frying

Beat yolks and water together. Gradually beat in flour, keeping the batter smooth. Trim end on pickles. Slice 1/4 inch thick and dry well on paper towels. Heat oil to 375 degrees and fry. Do not crowd. Fry until slightly browned. Drain on paper towels and serve at once.

Answer 5

I had them in Bowling Green KY before. The girl said they just roll the slices in a seasoned flour and fry em. They're good with ranch dips etc. You could also use a favorite batter for them. I like flour and lawry's season all.

Answer 6

Emeril Lagasse just made fried pickles on his Emeril Live the other night. There are others, ckick on this link..

http://www.foodnetwork.com/

Do a search for fried pickles

Answer 7

Fried Pickles with Spicy Dipping Sauce

For Spicy Dipping Sauce:
2 eggs (Egg Beaters or pasteurized eggs)
1/2 teaspoon salt
1/2 lemon, juiced
2 cups canola oil
1/4 cup ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot sauce
2 tablespoons chopped scallions (green part only)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 lemon, juiced

For the pickles:
1 1/2 cups sliced dill pickles, drained and patted dry
4 eggs
1 cup milk
1 cup yellow cornmeal
1 cup masa harina
Oil, for deep-frying
2 tablespoons Essence

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Prepare sauce:
In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.

Prepare pickles:
Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence.

Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree F. oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with Spicy Dipping.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly. Yield: 2/3 cup





FRIED DILL PICKLES

1 egg, beaten
1 c. milk
1 tbsp. flour
1 tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 c. flour
1 qt. sliced dill pickles
Wesson oil for deep frying

Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.

Answer 8

www.strubpickles.com/Recipes/recipesfrieddills.htm