Molly Yeh Makes Cheesy Fried Pickles | Food Network SUBSCRIBE: https://youtu.be/xsXMP6qQv-w : Molly Yeh’s Fried Cheesy Pickles are kiiind of a big dill!!
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Fried Cheesy Pickles
RECIPE COURTESY OF MOLLY YEH
Total: 35 min
Active: 25 min
Yield: 12 servings
Flavorless oil, for deep-frying
2 cups ranch dressing
Sriracha, to taste
12 dill pickle spears
12 slices Havarti cheese
12 egg roll wrappers
Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.
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