Sunday, September 6, 2015

Please welcome our guest Linda Reilly! #Recipe Fried Pickles & #Giveaway

I'm very pleased to welcome author Linda Reilly to our blog today.  Her series, the Deep Fried Mysteries, features fried food recipes.  Today she is sharing her recipe for fried pickles!  Take it away, Linda!


A big thank you to Peg Cochran and all the culinary geniuses of Mystery Lovers’ Kitchen! I am thrilled to be invited once again to do a guest post. This recipe is for all the pickle lovers out there.
Preparing deep fried recipes at home can be challenging. Truth be told, the sizzling hot oil scares me. A good policy is to keep children and pets a safe distance from the hot oil while you’re in the preparation stage.

When I first began experimenting with deep fried concoctions, I invested in a deep fryer. Setting it up was fairly easy—one checkmark in the plus column. But the fryer came with so many safety features that I found it hard to work with. Not only is the cord extremely short, but the fryer itself doesn’t hold much oil. For purposes of this recipe, I decided to use a regular, heavy-bottomed pan. This particular version of deep-fried pickles was made with dill spears, but you can always experiment with pickle chips or any other pickle versions.
Ingredients:
Vegetable oil for frying
½ cup all-purpose flour (I favor King Arthur)
2 eggs, beaten
½ cup cornmeal
½ teaspoon cayenne pepper
Pinch of salt
16-ounce jar of kosher spear pickles (quartered)



Place the flour in one bowl and the beaten eggs in a second bowl. In the third bowl blend the cornmeal, cayenne pepper, and salt.


Blot each pickle quarter with a paper towel to absorb excess liquid. Coat them in the flour and shake off the excess. Swish each one through the beaten egg, covering all sides. Lastly, dredge the pickle spears through the cornmeal mixture until thoroughly covered. (For a thicker coating you can repeat the egg/cornmeal process, but I did it only once.) Do this for each of the pickles that you are preparing to fry.

  Coat pickle spears with flour
 
Dip spears in egg

Dredge spears in cornmeal

Heat approximately two inches of vegetable oil in your heavy-bottomed pot until it reaches 350 degrees, using a candy thermometer to test the temperature. If you don’t already have a candy/deep fry thermometer, they can be purchased fairly inexpensively at one of the big craft stores.
CAUTION: The first time I made these, I heated my oil over a flame that was too high, and then had to let it cool until it reached the correct temperature. Best to heat it slowly and test as you go along.

Heat oil to 350 degrees

  Lower each pickle carefully into the hot oil. Fry in small batches, no more than three or so at a time. The oil will sizzle as you place each pickle into the pan. Allow them to fry until golden brown, approximately two minutes. Lift each one carefully from the oil with a slotted spoon and drain on paper towels.
 
Fry spears until golden

For best results serve fresh out of the fryer, but wait at least a minute so that you don’t burn your tongue. You’ll find that the cayenne pepper gives the pickles a tangy burst of flavor.

Enjoy!

Linda Reilly is the author of Fillet of Murder, the first book in the Deep Fried mystery series (Berkley Prime Crime, May 2015). To learn more about Linda, please visit her web site at www.lindasreilly.com. You can also follow her on Facebook at http://www.facebook.com/Lindasreillyauthor.



Linda is giving away one signed copy of Fillet of Murder and, as a bonus, an embroidered Deep Fried Mysteries tote bag. Be sure to leave your contact info when posting so that she can contact you if you’re the winner!







148 comments:

  1. What a fun recipe and I live a good mystery with a cat, I'll check it out soon, thanks for offering the giveaway and post, lilflynracer at msn.com

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  2. What a fun recipe and I live a good mystery with a cat, I'll check it out soon, thanks for offering the giveaway and post, lilflynracer at msn.com

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    1. Thanks for stopping by, Amy! Good luck in the giveaway ~

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  3. Fried pickles? YEAH!! What a great book! kat8762@aol.com

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    1. Thanks, Kathleen -- they really are delicious. Good luck!

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  4. Sounds great and easy! Bonus! I will be trying these soon! Thanks for the chance!
    angelhwk68@yahoo.com

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    1. Let me know how they come out, Barbara! Good luck in the giveaway.

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  5. Awesome recipe, fabulous-sounding book, and cute tote bag! EMS591@aol.com

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  6. I have never had fried pickles but they look good. The tote is adorable, and the cover is cute! Thank you for the giveaway and recipe.
    myrifraf(at)gmail(dot)com

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    1. Good luck in the giveaway, Jen. The tote is even cuter in person!

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  7. I'm glad someone else is scared of deep-frying! All I can think of is dumping boiling oil over the castle ramparts onto the invaders below. I inherited my mother's crock-pot, which doubles as a deep-fryer, so every now and then I try it. Your coating sounds delicious--does it work on other things as well?

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    1. I never saw a crock-pot that doubles as a deep-fryer -- that's a great idea. I think the coating would work on many other foods, although I've only tried it on pickles. The cayenne really gives these a nice little zing. The second Deep Fried mystery will have recipe for deep-fried meatballs, but with those I used a batter. Something about fried batter . . . yum.

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  8. Welcome, Linda! I agree with you on the deep frying method. Marc and I are big fans of fried catfish and fried chicken -- and we always use a big, old iron skillet for frying. (Sometimes old school is best!) I have never tried a fried pickle, but I've been intrigued ever since I heard about their popularity at state fairs. Thank you for sharing the recipe and tips, and for telling us about your new mystery series, adorable and fun. Have a delicious Labor Day! xoxo ~ Cleo

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    1. Thanks, Cleo! Something about deep-frying makes everything scrumptious, doesn't it? Using a big ole cast-iron skillet is a great way to fry. A delectable Labor Day to you and Marc, too!

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  9. Looks like a great new series mama2bulls@gmail.com

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    1. Thanks for stopping by, Koryander. Good luck in the giveaway!

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  10. amy guillaume lindermanSeptember 6, 2015 at 10:05 AM

    my family would love fried pickles!! never even heard of this! the book looks great! aelinderman@sbcglobal.net

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    1. Thanks, Amy! I hope you'll give the pickles a try. Good luck in the drawing!

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  11. Have to try these at the next fish fry. The guys have the bigger fryers, they're outside, and they're so manly :-)
    Sound delicious.
    thanks. the tote looks really nice - it's blue (my favorite color).
    txmlhl@yahoo.com

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    1. Mary, I think these would go perfectly with a fish fry. Give them a try! Good luck in the giveaway ~

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  12. I love good fried pickles. The trouble is finding good ones. Thank you for the give away. suefoster109@ net zero.net

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    1. I've seen these done on TV, and they all look delicious. Some are made with batter, but I like this version just as well. Good luck in the drawing, Sue!

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  13. This recipe would be very enjoyable as would the book. Thanks. elliotbencan(at)hotmail(dot)com

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    1. Thank you -- I hope you'll give these a try! Good luck in the drawing ~

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  14. I didn't think I would like fried pickles but they aren't too bad. Love the bag. Kitty looks like my Molly. ourbutton(at)yahoo(dot)com

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