Fried Pickles With Spicy Remoulade Recipe Recipe

Name: Fried Pickles With Spicy Remoulade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided; 1 cup buttermilk; 2 teaspoons hot sauce, divided use; 1 tablespoon Worcestershire; 1 1/4 teaspoons cayenne, divided use; 1 gallon vegetable oil for deep-frying; 3/4 cup prepared mayonnaise; 2 tablespoons spicy brown mustard; 1 green onion, thinly sliced; 1 1/2 cups self-rising flour; 1 cup finely crushed saltine crackers, about 3/4 of a sleeve; 1 teaspoon onion powder; 3/4 teaspoon ground black pepper; 1 teaspoon kosher salt; 2 eggs, beaten

Servings: persons

2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
1 cup buttermilk
2 teaspoons hot sauce, divided use
1 tablespoon Worcestershire
1 1/4 teaspoons cayenne, divided use
1 gallon vegetable oil for deep-frying
3/4 cup prepared mayonnaise
2 tablespoons spicy brown mustard
1 green onion, thinly sliced
1 1/2 cups self-rising flour
1 cup finely crushed saltine crackers, about 3/4 of a sleeve
1 teaspoon onion powder
3/4 teaspoon ground black pepper
1 teaspoon kosher salt
2 eggs, beaten

1
Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.
2
While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining 1/4 teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.
3
Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.
4
Preheat vegetable oil to 350u00b0F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.
5
Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

1188

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided, 1 cup buttermilk, 2 teaspoons hot sauce, divided use, 1 tablespoon Worcestershire, and more.

Yes, Fried Pickles With Spicy Remoulade Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Pickles With Spicy Remoulade Recipe

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