I have been to Southern restaurants that serve deep fried pickles, but they've never been cheesy.
After my first bite, I was in love. This is now one of my favorite beer snacks. They are crunchy, cheesy, salty, and delicious! I loved them so much, that I decided to make them at home for the Super Bowl. Many of my friends were skeptical at first, but now I have requests for cheesy fried pickles before every party. Seriously... you have to try them.
Cheesy Fried Pickles:
egg roll wrappers
havarti cheese slices
dill pickle spears (I like Claussen)
peanut oil for frying
dipping sauce:
ranch dressing
sriracha
Begin to heat oil to about 375 degrees, so it will be ready as you assemble your pickles. I have used a stainless steel sauce pan and a small deep fryer. Use your favorite frying method.
Lay out one egg roll wrapper. Put one slice of cheese in the middle of the wrapper. Put one pickle spear on the cheese slice, so that the ends of the pickle corner to corner in the wrapper. You will want to line it up closer to the end where you start wrapping, so you can get a good seal on the wrapper. Then roll up the little bundle just like an egg roll, tuck in the ends, and dip your finger in water to wet the edge and seal. You can make as many of these as you want. Lower them into the hot oil, and fry just until the outside is golden brown like an egg roll. This should not take more than 3 or 4 minutes.
While you're frying (and letting pickles cool), assemble your dipping sauce. It's only a combination of sriracha hot sauce and ranch dressing. I like it a little spicier than they serve it at the restaurant, but you can mix yours however you like.
Once the pickles have cooled enough, cut in half at a diagonal, and enjoy!
Photo & recipe shared from: http://cheesyfriedpickles.blogspot.com/2010/07/huh-cheesy-fried-pickles.html
