Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Frickles (Fried Dill Pickles In Beer Batter)
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- #79410
These battered and fried pickles are perfect for parties or game day gatherings, and can be served with a dipping sauce such as ranch dressing or ketchup.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 jar (16 ounce size) dill pickle chips or spears
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons seasoning blend such as Old Bay or Slap Ya Mama
2 tablespoons beer
1/4 cup yellow mustard
3 cups oil
directions
Place the pickles in a colander over a bowl or the sink and let drain. Discard the liquid. Place the pickles on paper toweling to slightly dry them.
Combine the cornmeal, flour, and seasoning blend in a shallow dish and mix well. Combine the beer and mustard in another shallow dish.
Heat the oil in a deep skillet or deep fryer to 375 degrees F.
Dip the pickles first in the beer mixture, coating them completely and letting any excess drip off. Next dredge them in the cornmeal mixture and gently shake off any excess. Place the battered pickles on waxed paper while you prepare the remaining ones.
When the oil is hot, add the pickles one at a time without crowding them. Let them cook until golden brown and they have risen to the top of the oil. Remove the fried pickles with a slotted spoon and let drain on paper toweling. Repeat with the remaining pickles.
Serve the fried pickles hot with a dipping sauce such as ranch dressing or ketchup.
nutrition data
157 calories, 5 grams fat, 24 grams carbohydrates, 3 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
5 star rating. Easy, quick, used Creole rub which added the right amount of fire to the Kosher Dill slices. My dinner guests loved them. Thank you for this recipe!