They were tangy, crispy, crunchy, and not nearly as heavy
and oily as a lot of fried foods. Fried Pickles stole my
heart that day, and I can’t even begin to tell you how
excited I was when I saw Fried Pickles on a menu in NJ for
the first time.
I’ve become a biiiit of a Fried Pickle fanatic.
So why has it taken me so long to make Fried Pickles for the
blog? Well, I really hate deep frying, so I was trying to
come up with an easier fry-method, and lets be serious,
Fried Pickles the “regular way” have been done to death.
I had to get creative, so naturally my mind went to cheese.
Cheese-Stuffed Fried Pickles.
FRIED PICKLE POPPERS. Have you ever imagined a more perfect
I used an
apple corer to
cut out the insides of kosher dills. Then, I spooned
cheddar & horseradish pub cheese into the opening (pimento
cheese would be great here too), and tried my best not to
eat all of the cheesy pickles as they were.
Then I took egg roll wrappers and rolled the pickles up in
them, and pan fried them until golden brown on all sides.
They rested briefly on a wire rack to cool as I hovered over
them, rubbing my hands in anticipation.
Finally, I cut the Fried Pickle Poppers in half and dipped
them in Chipotle Mayo before scarfing them down, and I have
to say, they were even better than the Fried Pickle Chips I
was used to ordering.
Not to mention, these make amazing appetizers for parties,
get-togethers, or watching sporting events. These Fried
Pickle Poppers were eaten while watching a World Cup game,
and they will be made again for the Super Bowl this year
(and many times in between that). Make them once and you’ll
be just as obsessed as I am!