Deep-fried pickles with cheese

Votes: 1

How to Make - Deep-Fried Pickled Cucumbers with Cheese

Time: 35 min.
Complexity: easily
Servings: 12

Deep-fried pickles are a popular snack in the Southern United States. Molly Yeh took it a step further and paired the pickles with Havarti cheese. The result is even more delicious: crispy egg rolls topped with gooey cheese, and then a juicy pickle. Serve this appetizer with ranch dressing mixed with spicy Sriracha sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 sticks of pickled cucumbers
12 slices havarti cheese
12 slices egg roll dough
2 tbsp. ranch sauce
Sriracha sauce, to taste
Neutral vegetable oil, for deep frying
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pickled cucumber, ranch sauce, Sriracha sauce, Havarti cheese

Cooking the dish according to the recipe:

Pour 5 cm of vegetable oil into a large saucepan and heat to 180°C.
In a bowl, combine ranch dressing and Sriracha to taste.

Pat the pickles dry with a paper towel. Wrap each pickle in a slice of cheese, then fold and roll in egg roll dough: fold the left side over, then the right side, and roll tightly. Moisten the edges with water to seal the dough.
Working in batches to avoid crowding the pan, fry the pickles until golden brown and crisp on all sides, 2-3 minutes. Transfer to a paper towel-lined plate to drain and cool slightly. Slice in half crosswise and serve with the sauce.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Deep-frying / Appetizers / Snacks with sauces / Vegetable appetizers / / American cuisine

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