Post by Chris in NM on Jan 15, 2003 9:40:45 GMT -6
French Fried Dill Pickles
1 qt. dill pickles, thinly sliced lengthwise
1 3/4 c. flour, divided
3 dashes Tobasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt
Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c. flour, pepper, paprika, salt and garlic salt, Tobasco and beer. Mix well. Dip dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles float to surface and are golden brown. Drain on paper towels and serve immediately. Yields about 2 1/2 dozen.
1 qt. dill pickles, thinly sliced lengthwise
1 3/4 c. flour, divided
3 dashes Tobasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt
Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c. flour, pepper, paprika, salt and garlic salt, Tobasco and beer. Mix well. Dip dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles float to surface and are golden brown. Drain on paper towels and serve immediately. Yields about 2 1/2 dozen.