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Restaurants›Cinemark Legacy and XD›Fried Pickle Spears (v) Recipe

Fried Pickle Spears (v) Recipe

Name: Cinemark Legacy and XDs FRIED PICKLE SPEARS (V) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 pieces dill pickle spears (well drained); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp paprika; 0.25 tsp garlic powder; 3 tbs cold beer (lager or pale ale); 0.5 cups ice water; 1 pieces large egg; 48 tbs vegetable oil (for frying); 0.5 tsp old bay or seasoned salt (optional, for finishing); 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh chives (finely chopped); 1 tbs fresh parsley (finely chopped); 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tsp fresh lemon juice; 0.25 tsp kosher salt; 0.25 tsp black pepper; 0.25 cups mayonnaise; 2 tsp ketchup; 1 tsp brown mustard; 0.5 tsp hot sauce (eg. Frank's); 0.25 tsp paprika; 0.25 tsp garlic powder

Inspired by Cinemark Legacy and XD

Time35m

Serves4

Beer battered pickle spears served with buttermilk ranch and Cinemark Slap Sauce®.

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Ingredients

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Fried Pickle Spears

12 pieces dill pickle spears (well drained)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins paprika

1/4 tsp Watkins garlic powder

3 tbs cold beer (lager or pale ale)

1/2 cups ice water

1 pieces large egg

48 tbs vegetable oil (for frying)

1/2 tsp old bay or seasoned salt (optional, for finishing)

Buttermilk Ranch

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh chives (finely chopped)

1 tbs fresh parsley (finely chopped)

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp fresh lemon juice

1/4 tsp kosher salt

1/4 tsp black pepper

Cinemark Slap Sauce® (approximation)

1/4 cups Mayonnaise

2 tsp Ketchup

1 tsp brown mustard

1/2 tsp hot sauce (eg. Frank's)

1/4 tsp Watkins paprika

1/4 tsp Watkins garlic powder

1/2 tsp Honey

1/2 tsp ReaLemon lemon juice

1/8 tsp Celtic sea salt

Method

Fried Pickle Spears

Prepare pickles

Drain the pickle spears well in a colander for at least 10 minutes. Pat each spear dry with paper towels to remove excess brine — drier pickles will give a crispier batter and reduce oil sputtering.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge spears). Heat oil to 350°F (175°C). If you don't have a thermometer, heat over medium and test with a small drop of batter — it should sizzle and rise immediately.

Make dry mix

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, and garlic powder until evenly combined.

Make batter

In a separate bowl whisk the egg lightly, then add the cold beer and ice water. Pour the wet mixture into the dry mix and whisk just until combined — small lumps are fine. Batter should be thick enough to coat a spoon but still pourable; if too thick add 1 tablespoon more ice water.

Batter and fry

Working in small batches (3–4 spears at a time to avoid crowding), dip each drained pickle spear into the batter, letting excess drip off. Carefully lower spears into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch, turning if necessary. Use a slotted spoon or spider to remove spears and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining spears.

Finish

While still hot, sprinkle spears lightly with seasoned salt or Old Bay if desired. Let cool 1–2 minutes before serving so the batter firms slightly.

Buttermilk Ranch

In a small bowl whisk together mayonnaise, buttermilk, and sour cream until smooth.

Stir in chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning or thickness — add more buttermilk for a thinner dip. Chill at least 15 minutes to allow flavors to meld.

Cinemark Slap Sauce® (approximation)

Whisk together mayonnaise, ketchup, brown mustard, hot sauce, paprika, garlic powder, honey, lemon juice, and salt until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until serving.