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Deep fried broccoli

Lucille

Lucille

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I know, right :rolleyes:
I was making fried chicken and had some leftover coating (Italian breadcrumbs) so I dipped broccoli florets straight from the freezer in egg, rolled them in the crumbs, and deep fried them. They were delicious but you shouldn't eat stuff like that.....:NoNo:
 
I.. wow, never would have thought of this!
interesting!

I recently looked up how to make deep fried oreo cookies, will be making some soon to fatten up the co-workers.
:D
 
Fried pickle slices are awesome

had the best ones at Memphis Championship BBQ in Vegas
yum!
I could eat some right now
56681150_2945d7c0d5.jpg

I don't know what the sauce is, I don't do sauce
 
AbsoluteApril said:
I.. wow, never would have thought of this!
interesting!

I recently looked up how to make deep fried oreo cookies, will be making some soon to fatten up the co-workers.
:D
Click to expand...

It's like you read my mind. I fried up some peanut butter oreos tonight after dinner. Those things are rich, can't eat more than two in a sitting. :ack2:

And deep fried pickles are the :censored:.

I'm pretty much a fan of anything fried. :D
 
The local Albertson's folded a few years back. I have two huge jars of baby dills, would they do?
I'm curious, I would have never tried them except for y'all's recommendations.
Is it just a egg dip/flour coating?
 
I really like the mt. olive dill hamburger chips. We have an Albertson's here, I'll have to go see if they have some of those beer pickles. Sounds good!

Lucille, I just toss mine with a flour mix to coat before frying, but I'm sure they could be batter dipped too.

I don't really measure, just put about a cup of AP flour into a bowl and add to that about 1/4 tsp. sugar, 1/4 tsp. ground cayenne, and about 1/4 tsp. fresh cracked black pepper.

Toss a handful of pickles in and mix them around to coat, then I put them into a sieve to shake off the excess mix. Then right into peanut oil set for 375. Doesn't take long to crisp up, a couple minutes or so. Drain on paper towels and then chow down.
 
Mmmmm. I have Mount Olive, and then Del Dixie with hot peppers packed in the jar, I'm going to try a few of each.:)
 
Slice those in half lengthwise,drain/dry
Dust in flour and dredge in thin egg wash,back in the flour
Then fry @375-400* till deep golden crunchy.
Good quality Ranch dressing ain't a bad thing here,neither is a good quality beer
Be advised the "Beer Pickles" need no pepper in the coating :rofl:

:thumbsup:

Lucille said:
The local Albertson's folded a few years back. I have two huge jars of baby dills, would they do?
I'm curious, I would have never tried them except for y'all's recommendations.
Is it just a egg dip/flour coating?
Click to expand...
 
Fried pickles are delicious. Although, you have to make sure you get fried pickle chips and not the spears if you ever try it. Not the same at all.

I'll be making the fried broccoli tonight since I am frying some other stuff.

I had a dream the other night, that I should use the higher quality instant potatoes (the ones that look more lake shavings than flakes) and use that as a batter on something. So I bought some and will also be trying that soon.
 
Apparently from the lists above, we can fry almost anything. I've had fried string green beans (delish!); fried Okra, fried green tomatoes,...thanks for the other ideas.

btw..I'm more partial to premixed seasoned coatings. They seem to taste much better than plain flour and seasonings. :)
 
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