Ingredients for Quaker Steak And Lube Pick Up Pickles
- 1/2 cup milk
- 1 large egg
- 2 tablespoons pickle juice
- 1 cup cornmeal
- All Purpose Flour
- Paprika
- Dried Dill Weed
- Garlic Powder
- Salt to taste
- Cayenne Powder
- Dill Pickles
- Vegetable Oil
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How to Make Quaker Steak And Lube Pick Up Pickles
- Whisk together 1/2 cup milk, 1 large egg, and 2 tablespoons pickle juice in a shallow dish.
- In a separate shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
- Dip pickle spears (about 1 pound, adjust as needed) first into the egg mixture, ensuring they are fully coated.
- Dredge the pickles in the cornmeal mixture, pressing gently to adhere the breading.
- Repeat steps 3 and 4 for a double coating. This helps create extra crispiness.
- Cover the breaded pickles with plastic wrap and refrigerate for at least 30 minutes to allow the breading to set.
- Heat about 2 inches of vegetable oil in a deep saucepan or Dutch oven to 365°F (185°C). Use a thermometer to monitor the temperature.
- Carefully add pickles to the hot oil in batches, ensuring not to overcrowd the pan. Fry for approximately 3 minutes per batch, turning halfway through, until golden brown and crispy.
- Remove the fried pickles with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Season immediately with salt to taste.
- For the Spicy Lube Jalapeno Ranch: Combine 1 cup of your favorite ranch dressing with 1/4 cup salsa and 2 tablespoons finely chopped jalapenos (adjust to your spice preference).
Nutrition Information (Approximate per serving)
Sodium
169 g
Sugar
23g
Fat
222g
Carbs
28g