Fried Dill Pickles

Yes, my friend, you read that right...fried pickles. If you've ever been to Louisiana, especially the Bayou, you've probably had the greatest bar food ever invented: fried pickles. If you've never had these, then this is the type of food you want to eat on a Sunday evening after your football team--in my case it's the Chargers--loses miserably to the KC Chiefs or Green Bay because it makes you forget about the agony your team just faced. And if you're from Minnesota and are a Viking's fan, then you know what I'm talking about. Ugh! Anyway, PBR or Golden light are awesome with these fried pickles; but a spendy Heineken will work too.

INGREDIENTS (makes enough to relief your agony)

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices, well drained and patted dry
• vegetable oil for frying
• Ranch dressing for dipping (optional)

DIRECTIONS

1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.
2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately with side of ranch dressing as dipping sauce, if you wish.

Recipe courstesy of Pickle Packers International, Inc.