En-cas
Cheesy Fried Pickles
30 minPour 4Nutri-Score C€€
C
30 min
30 minCheesy Fried Pickles
recette de
Hayden Delishaas
@delishaas
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pickle spears (drained and patted dry on a paper towel)Fruits et légumes12 morceaux
egg roll wrappers (kept covered so they don't dry out)Épicerie12 morceaux
Havarti cheese (sliced into strips)Produits laitiers150 g- pickle juice (for sealing the wrappers (or water))Épicerie30 ml
- vegetable oil (for shallow frying)Épicerie500 ml
ranch dressing (for dipping)Produits frais120 ml- sriracha (to taste, mixed into the ranch)Épicerie15 ml
par portion
Nutrition
338kcal
- Glucides
- 33 g
- Protéines
- 8 g
- Lipides
- 20 g
pas à pas
Préparation
- Étape 1
Dry the pickles
- Take the pickle spears and dry them well on a paper towel.
- Remove as much moisture as possible so they fry up crisp.
- Étape 2
Assemble the rolls
- Lay out the egg roll wrappers.
- Place a slice of Havarti cheese and a pickle spear in the middle of each wrapper.
- Brush the edges with pickle juice (or water) to seal.
- Fold over and fold the edges inward, then roll up nice and tight so nothing falls out when frying.
- Étape 3
Fry (or air fry)
- Shallow fry the rolls in oil until golden brown on each side.
- Alternatively, air fry at 400°F (200°C) for 4 minutes on each side.
- Let them rest once cooked because they will be very hot.
- Étape 4
Make the dipping sauce
- Combine ranch dressing with as much sriracha as feels comfortable to you.
- Mix well.
- Étape 5
Serve
- Cut the fried pickles in half to help them cool down and make them easier to share.
- Serve with the spicy ranch dipping sauce.
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