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Fried Pickle Sliders

by Pierce Abernathy

Inspired by allshecooks.com

Ingredients

for 12 servings

  • 1 cup
    all-purpose flour (125 g)
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    dried thyme
  • ½ teaspoon
    cayenne pepper
  • 1 teaspoon
    paprika
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 24 slices pickle
  • 2 eggs, beaten
  • 1 cup
    bread crumbs (115 g)
  • peanut or vegetable oil, for frying

Ranch Dressing

  • ½ cup
    buttermilk (120 g)
  • ½ cup
    mayonnaise (115 g)
  • ¼ cup
    sour cream (55 g)
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • 1 teaspoon
    dried dill
  • 1 teaspoon
    dried parsley
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper

Toppings

  • 12 frozen meatballs, prepared
  • ¼ cup
    shredded lettuce (20 g)
  • 6 grape tomatoes, halved

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Preparation

  1. Heat the oil in a large pot until it reaches 350˚F (120˚C).
  2. In a small bowl, combine the flour, garlic powder, onion powder, thyme, cayenne, paprika, salt, and pepper, and mix until evenly distributed. Dredge the pickles in the flour mixture, then the eggs, and then the bread crumbs. Fry the pickles for 3 to 5 minutes, or until browned and crispy on the outside.
  3. For the ranch dressing, add the buttermilk, mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and pepper to a medium bowl and stir until well combined.
  4. Using a toothpick, assemble a slider by layering a fried pickle, the ranch dressing, a meatball, lettuce, a tomato slice, and one more pickle. Repeat with the remaining ingredients.
  5. Enjoy!
 

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