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Manzanita Grocery & Deli "The Little Apple"

Fried Pickles, Taquitos, & Stuffed Potato Pockets! – 2/6

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Continuing from yesterday’s batch of six recipes, here are three additional recipes on the quick. The stuffed pockets and taquitos give room for adding your favorite stuffing, let us know what you enjoy adding in!

Fried Pickles, Stuffed Pockets, & Taquitos!

Fried Pickles, Stuffed Pockets, & Taquitos!

#1.) Fried Pickles & Spicy Mayo Dip Sauce:

Fried Pickles & Spicy Mayo
Recipe Type: Appetiser
Cuisine: American
Author: Adapted from Zak
Prep time:
Cook time:
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Serves: 6
Fried pickles just seems like something that wouldn’t be good. I’m happy to report that it is completely not the case! Try this recipe when you’re itching for some fried treats.
Ingredients
  • 1/2 cup all-purpose flour
  • Vegetable oil, for deep-frying
  • 1/2 cup mayonnaise
  • 5 half-sour or dill pickles, quartered lengthwise
  • Kosher salt and freshly ground black pepper
  • 1 cup Panko (Japanese bread crumbs)
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 1 small garlic clove, minced
Instructions
  1. In a small bowl, mix the mayo with the garlic and cayenne and season with salt and black pepper
  2. In a medium saucepan, heat 1 1/2 inches of oil to 350F.
  3. In a food processor, pulse the panko until finely ground.
  4. Transfer the panko, beaten eggs and flour to 3 shallow bowls.
  5. Dust the pickle spears in the flour and tap off the excess, then dip them in the beaten egg, letting any excess drip off.
  6. Dredge the pickles in the panko to coat thoroughly.
  7. Fry the pickles in 2 batches until golden, about 4 minutes.
  8. Transfer to paper towels to drain. Serve hot, with the spicy mayo and enjoy!

#2.) Potato & Sausage Stuffed Pockets:

Potato & Sausage Stuffed Pockets
Recipe Type: Appetiser
Cuisine: American
Author: Adapted from Real Simple
Prep time:
Cook time:
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Serves: 6
I’m a sucker for any type of homemade hot pocket, and these are right up my alley.
Ingredients
  • 1/2lb Mushrooms, thinly sliced
  • 6 Oz fully cooked Chicken Sausage links, thinly sliced
  • 1/2lb Potatoes, thinly sliced
  • 2 Tablespoons Olive Oil
  • Salt & Black Pepper
  • 1 package frozen Chopped Spinach, thawed and squeezed dry. (Can use fresh cooked Spinach.)
  • 1 Cup Grated Cheddar or Gruyere cheese
  • 1lb Pizza dough, room temperature.
  • Flour to knead pizza dough on.
Instructions
  1. Preheat Oven to 400F.
  2. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper.
  3. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes.
  4. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
  5. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round.
  6. Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a 1/2inch border.
  7. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
  8. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.

#3.) Cheese & Bean Taquitos

Cheese & Bean Taquitos
Recipe Type: Tex-Mex
Prep time:
Cook time:
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Serves: 4
Ingredients
  • 1 Cup Black Beans
  • Salt
  • 8 6inch Corn Tortillas, Warmed
  • 3/4 Cup Olive Oil
  • 1/4 Cup Sour Cream
  • 1/2 Cup Salsa
  • 1/2 Cup Grated Cheese, Cheddar or Mexican Mix (Pepper Jack, Cheddar)
Instructions
  1. In a medium bowl, gently mash the black beans with the Cheddar and 1/2 teaspoon salt.
  2. Dividing evenly, roll up the mixture in the tortillas.
  3. Heat the oil in a large skillet over medium-high heat.
  4. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side.
  5. Serve with the salsa and sour cream.
  6. Enjoy!