Disney's Fried Pickle Recipe

Disney released Carnation Cafe’s world famous fried pickle recipe so I thought I’d give it a try. Frying the pickles is pretty straight forward, but the zesty house sauce takes them over the top. If you’re a fan of fried pickles, this is a really easy recipe to make at home. Enjoy!

Items used to make this recipe:

(affiliate links)

• deep fry thermometer https://amzn.to/3eQuzmj

• saucepan https://amzn.to/3hqxO5k

• skimmer/strainer/spider https://amzn.to/3oLH8XH

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Disney’s Fried Pickle Recipe w/Dipping Sauce

makes 2 servings (about 12 pickle spears)

Printable Recipe

Ingredients

Zesty House Sauce:

• 1/2 cup ranch dressing

• 1/3 cup mayonnaise

• 1 1/2 teaspoons sriracha

• 1 1/2 teaspoons freshly squeezed lime juice (or 1/2 teaspoon lemon juice)

• 1/8 teaspoon kosher salt

• pinch freshly cracked black pepper

Fried Pickles:

• 16-ounce jar dill pickle spears, drained and patted dry

• 2 cups vegetable or canola oil

• 1 cup plain panko bread crumbs

• 1/3 cup grated parmesan cheese

• 3 large eggs, beaten

• 1/2 cups all purpose flour

• 1/2 cup

Directions

To make the zesty house sauce:

1. Whisk all the ingredients together and set aside until needed (or refrigerate for longer storage).

To make the pickles:

1. Heat oil to 365F.

2. Place flour in a shallow bowl.

3. Place beaten eggs in a 2nd shallow bowl.

4. Combine the panko bread crumbs and grated parmesan cheese in a 3rd shallow bowl.

5. Coat each pickle spear in flour, then egg, then panko/parmesan; set aside until oil reaches 365F.

6. Fry pickles spears for 4-5 minutes or until deep golden brown (don’t crowd pan - you may need to fry in several batches).

7. Remove pickles from hot oil with mesh or wire strainer/skimmer/spider and serve with Zesty House Sauce.

Notes

• Feel free to cut the pickle spears in half lengthwise if you like.

• No lime juice? No problem, just use lemon juice, but cut the amount back to 1/2 teaspoon.

• Leftover Zesty House Sauce can be used as a salad dressing or hamburger sauce.

Coffee Stracciatella Ice Cream

July is National Ice Cream month! Do you know about Stracciatella (pronounced stra-chuh-tay-la)? Stracciatella is ice cream with irregularly-sized shavings of chocolate added. The chocolate shavings offer a slightly crunchy texture and eliminate the difficulty of biting through frozen mini chocolate chips. Stracciatella is usually make with a vanilla ice cream base, but other flavor bases can be used. Today I’ve decided to make one of my favorite flavors, coffee.

Also, this ice cream recipe is made in the Philadelphia-style so it contains no eggs - it’s a little easier to make than custard-style ice cream, and you won’t end up with a bunch of leftover egg whites to use up. Plan ahead - for best flavor and texture, this ice cream base should be refrigerated overnight before processing in an ice cream maker.

Be sure to use high quality, flavorful ground coffee. A medium to coarse grind is fine - it’ll be strained out of the ice cream base before churning.

Be sure to use really good chocolate too. I’m a dark chocolate fan, but milk or bittersweet work fine - just use whichever one you prefer.

In commercial settings, melted chocolate is drizzled into the ice cream during the churning process, but I find I get better results at home with shaved chocolate.

Items used to make this recipe:

(affiliate links)

• Xanthan gum https://amzn.to/3iv8htm

• ice cream machine https://amzn.to/2D8TeFv

• ice cream storage containers https://amzn.to/2VKh152

• ice cream scoop https://amzn.to/3gn8j4y

• deli containers https://amzn.to/3gsYeDl

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Coffee Stracciatella Ice Cream (Stracciatella al caffe)

makes 1 1/2 quarts

Printable Recipe

Ingredients

• 3 cups (705g) heavy cream

• 1 cup (230g) milk

• 1/2 cup (100g) granulated sugar

• 1/2 cup (167g) light corn syrup

• 1/4 teaspoon (2.4g) fine salt

• 1/2 cup (40g) ground coffee

• 1/2 teaspoon (2.5ml or 2g) pure vanilla extract

• 3/8 teaspoon (.08g) Xanthan gum (optional)

Directions

1. In a saucepan over medium heat, bring the cream, milk, sugar, corn syrup, and salt to a gentle simmer.

2. Remove from heat and stir in the ground coffee (and optional xanthan gum, if using); allow coffee to steep in the milk/cream mixture for 30 minutes.

3. Strain ground coffee grounds from the mixture, pressing to get all the liquid from the grounds; discard coffee grounds.

4. Pour coffee infused ice cream base into an airtight container and chill in the coldest part of your refrigerator for at least 12 hours (24 hours is better - can be made several days in advance).

5. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding shaved chocolate during the last minute or two of churning.

6. Transfer to ice cream to an airtight container and store in the freezer.

Notes

• This ice cream freezes very hard - allow to soften at room temperature for 10-15 minuets for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900w microwave).

• Other stracciatella flavor bases to consider: vanilla, matcha, chocolate, banana, cherry, mint, hazelnut, etc.

• To make chocolate shavings, use a sharp vegetable peeler to shave the sides of a chocolate bar. My kitchen was warm on the day I shaved my chocolate so I ended up with a bunch of chocolate curls, but they completely break apart during the churning process so don’t worry if your chocolate doesn’t curl.