Fried pickles
Votes: 1
Time: 18 min.
Complexity: easily
Quantity: 36 slices
Complexity: easily
Quantity: 36 slices
If you want to surprise your guests with an unusual appetizer, offer them deep-fried pickles. Pickle slices are dipped in beaten eggs, coated in cornmeal breading, and fried in generous amounts of oil until crispy and golden brown. Serve the fried pickles warm with ranch dressing for dipping.
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.
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:
- 1 egg
- 3/4 cup milk
- 1/4 cup cornstarch
- 2 tbsp chopped dill
- 2 tsp paprika
- 36 chilled slices pickled cucumber
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Recipes with similar ingredients: eggs, milk, ground cayenne pepper, starch, corn flour, dill, paprika, pickled cucumber, pickled cucumber, ranch sauce
Cooking the dish according to the recipe:
- Combine 1 egg, 3/4 cup milk, and a pinch of cayenne pepper. In a shallow bowl, add 1/4 cup cornstarch. In another bowl, combine 1/2 cup each cornstarch and cornflour with 2 tablespoons finely chopped dill and 2 teaspoons paprika; season with salt and pepper.
- Dip about 36 chilled pickle slices into plain cornstarch, then into the egg mixture, then into the cornmeal mixture.
- Fry in 5 cm of vegetable oil preheated to 190°C until golden brown, about 3 minutes. Transfer the cucumbers to paper towels to remove excess oil and serve with ranch dressing.
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