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Pick Two Recipe

Name: Willie's Grill & Icehouses Pick Two Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups dill pickle slices; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cups cold club soda or ice water; 1 large egg; 1 cups panko breadcrumbs; 2 cups vegetable oil (for frying); 12 oz clean button or cremini mushrooms; 0.5 cups all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp paprika; 1 large egg; 3 tbs milk; 1 cups panko breadcrumbs; 2 cups vegetable oil (for frying); 8 pieces jalapeño peppers, halved and seeded; 0.25 cups cream cheese (optional fill); 0.5 cups all-purpose flour; 1 large egg; 3 tbs milk; 0.75 cups panko breadcrumbs; 2 cups vegetable oil (for frying); 0.25 tsp salt; 12 pieces mozzarella string cheese or block cut into sticks; 0.5 cups all-purpose flour

Inspired by Willie's Grill & Icehouse

Time35m

Serves4

Choice of two: fried pickles, fried mushrooms, fried jalapenos, and mozzarella sticks

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Ingredients

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Fried Pickles

2 cups dill pickle slices

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

1/2 cups cold club soda or ice water

1 large egg

1 cups Panko breadcrumbs

2 cups vegetable oil (for frying)

Fried Mushrooms

12 oz clean button or cremini mushrooms

1/2 cups 00 bread flour

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Watkins paprika

1 large egg

3 tbs Milk

1 cups Panko breadcrumbs

2 cups vegetable oil (for frying)

Fried Jalapeños

8 pieces jalapeño peppers, halved and seeded

1/4 cups cream cheese (optional fill)

1/2 cups 00 bread flour

1 large egg

3 tbs Milk

3/4 cups Panko breadcrumbs

2 cups vegetable oil (for frying)

1/4 tsp Celtic sea salt

Mozzarella Sticks

12 pieces mozzarella string cheese or block cut into sticks

1/2 cups 00 bread flour

1 large egg

3 tbs Milk

1 cups Italian seasoned breadcrumbs or panko

1/4 cups Cornstarch

2 cups vegetable oil (for frying)

1/4 tsp Celtic sea salt

Dipping Sauces (optional)

1/2 cups ranch dressing

1/2 cups marinara sauce

Method

Fried Pickles

Prepare pickles

Drain pickle slices and pat dry with paper towels. If slices are large, halve them so they are 1/4-inch thick rounds suitable for frying.

Make batter

In a bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder. In a separate small bowl whisk the egg with 1/2 cup cold club soda (or ice water). Fold the wet into the dry until just combined; batter should be slightly thick but pourable. If too thick, add up to 1 tablespoon more cold water.

Set up dredging

Place panko in a shallow dish. Working in batches, dredge each pickle slice in a light dusting of flour (optional), dip into the batter allowing excess to drip off, then press into panko to coat on both sides.

Fry

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry pickles in small batches for 1.5–2 minutes per side or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray. Keep warm on a low oven (200°F/95°C) if making multiple batches.

Fried Mushrooms

Prep mushrooms

Wipe mushrooms clean and trim stems as needed. Pat dry to remove excess moisture so coating adheres.

Season and bread

In a bowl combine 1/2 cup flour, 1/2 tsp salt, 1/4 tsp black pepper, and paprika. In a second bowl whisk the egg with 3 tablespoons milk. Place 1 cup panko in a third shallow dish. Toss mushrooms in the seasoned flour to coat, dip into the egg mixture, then press into panko until well coated.

Fry

Heat oil to 350°F (175°C). Fry mushrooms in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon to paper towels to drain.

Fried Jalapeños

Prepare jalapeños

Slice jalapeños in half lengthwise and remove seeds and membranes for milder heat. If using cream cheese, fill each jalapeño half with about 1 teaspoon of cream cheese, smoothing the surface so filling won't ooze during frying.

Breading station

Place 1/2 cup flour in a shallow dish. In another bowl whisk 1 egg with 3 tablespoons milk. Put 3/4 cup panko in a third dish and season with 1/4 tsp salt. Dredge each jalapeño: flour, egg wash, then press into panko to fully coat.

Fry

Heat oil to 350°F (175°C). Fry jalapeños 1.5–2 minutes until golden (longer if filled). Drain on paper towels and let rest 1–2 minutes before serving so filling sets slightly.

Mozzarella Sticks

Prep cheese

If using blocks, cut mozzarella into 3-inch sticks about 1/2-inch thick. Freeze sticks on a tray for 15–20 minutes; chilled cheese reduces melting during frying.

Set up dredging

Place 1/2 cup flour in a shallow dish. In a bowl whisk 1 egg with 3 tablespoons milk. Combine 1 cup breadcrumbs with 1/4 cup cornstarch and 1/4 tsp salt in another dish. Dredge each chilled cheese stick in flour, dip into egg wash, then coat thoroughly with breadcrumb mixture. For extra security repeat egg and breadcrumb steps to double coat.

Fry

Heat oil to 350°F (175°C). Fry sticks in small batches 30–60 seconds per side until golden — do not overcook or the cheese will leak. Drain on paper towels and serve immediately with marinara.

Plating & Serving

Allow guests to choose two items (for example: fried pickles + mozzarella sticks). Arrange chosen items on a plate with small ramekins of ranch and/or marinara. Serve hot and crisp. Provide napkins and note that jalapeños are spicy.