Recipes

Tabasco Fried Pickles

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/4 cup Kosher pickle slices, 3/8 thick
  • 1/2 cup pickle juice
  • 3 tablespoon Tabasco hot sauce
  • 1 cup all purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 tablespoons Kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons granulated garlic
  • 1 quart soybean frying oil
  • 1/2 cup ranch dressing, for dipping

Directions

To prepare pickle marinade:
Combine all ingredients and refrigerate for at least 6 hours.

To prepare pickle flour:
Combine all ingredients, cover and let rest at least 4 hours ahead.

To prepare fried pickles:
Bring soybean oil to a temperature of 350 degrees in an appropriate fryer, countertop or deep fryer. A heavy bottom sauce pot with a thermometer clipped to the side is an excellent substitute. Strain the pickles off the marinade and toss in the seasoned flour and make sure each pickle slice is well coated. Let pickle slices rest in flour for at least 30 seconds and up to 5 minutes. Put floured pickles in a sifter and shake off excess flour. Carefully drop coated pickle slices into hot oil and fry for 2 minutes or until crispy. Remove from oil and drop into a paper towel lined vessel for 15 seconds. Serve immediately in your favorite dish with the ranch dressing on the side for dipping.
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