tonyr0802 Posted December 29, 2006 Share Posted December 29, 2006 I'm sure this is a simple recipe, but does anyone have some 'structions on frying up some pickles? I got hooked on them but don't eat out enough, and not many places around here have them on the menu's. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 29, 2006 Share Posted December 29, 2006 i have never tried them.... here is one from emeril FRIED PICKLES Recipe Courtesy of Emeril Lagasse 12 dill pickle spears Essence, recipe follows 3 cups flour 2 egg yolks 3/4 to 1 cup beer Pinch of baking powder Salt and pepper Oil for frying Preheat the fryer. Season the pickles with Essence. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with ketchup Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 30, 2006 Share Posted December 30, 2006 i have never tried them.... here is one from emeril FRIED PICKLES Recipe Courtesy of Emeril Lagasse 12 dill pickle spears Essence, recipe follows 3 cups flour 2 egg yolks 3/4 to 1 cup beer Pinch of baking powder Salt and pepper Oil for frying Preheat the fryer. Season the pickles with Essence. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with ketchup Quote Link to comment Share on other sites More sharing options...
ChuckB Posted December 30, 2006 Share Posted December 30, 2006 I've never tried them either but there is a little bar near me that everyone says has great ones. I may have to go there and try them......and a few beers They also brew their own beer but I don't really care for it. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted December 30, 2006 Share Posted December 30, 2006 (edited) we used to double batter them the same way you would do onion rings--in the deep fryer they take 4 minutes--using a skillet slice them about 1/4 inch and use an 1nch of oil--turn pickle slices after 3minutes--oil should be 350 degrees Edited December 30, 2006 by Sir Loins of Beef Quote Link to comment Share on other sites More sharing options...
loaf Posted December 31, 2006 Share Posted December 31, 2006 loves me some fried pickles. And yer right, not enough places have them on the menu Quote Link to comment Share on other sites More sharing options...
tonyr0802 Posted December 31, 2006 Author Share Posted December 31, 2006 Thanks for the info guys. I'm going to have to give Emerils recipe a shot, if anyone's got another recipe lemme know and I'll get back to you guys on how it went. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted January 2, 2007 Share Posted January 2, 2007 I've never tried them either but there is a little bar near me that everyone says has great ones. I may have to go there and try them......and a few beers They also brew their own beer but I don't really care for it. Are you in Raleigh? Sawmill tap room serves and supposed to be real good. Haven/t tried them yet. Quote Link to comment Share on other sites More sharing options...
Big John Posted January 2, 2007 Share Posted January 2, 2007 Are you in Raleigh? Sawmill tap room serves and supposed to be real good. Haven/t tried them yet. Detroit area Quote Link to comment Share on other sites More sharing options...
tonyr0802 Posted January 16, 2007 Author Share Posted January 16, 2007 OK, after some sidetracking for personal reasons we finally gave this recipe a shot. All in all, especially for a first timer, they didn't turn out that bad. Emeril's recipe was pretty good, but I'll have to say it produced a crust that was a little to thick/crispy for my taste. All in all though, I'd make these using this recipe again if I had nothing else. If anyone has a good recipe out there feel free to post it. Quote Link to comment Share on other sites More sharing options...
twiley Posted January 16, 2007 Share Posted January 16, 2007 (edited) I made some this past weekend. Sliced pickles patted dry 1/2 flour 1/2 Tony's mixture Dredge in flour mixture, then egg, then flour mixture again. Deep fry at 365 for about 2-3 minutes. Pretty easy. Edit: I guess I differed in that I didn't really create a batter like emerils. Edited January 16, 2007 by twiley Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted January 16, 2007 Share Posted January 16, 2007 make them all the time in the summer when the fry cooker is at full spead... anything with tony's on it is good Quote Link to comment Share on other sites More sharing options...
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