Finally got a deep fryer and made these tonight and everyone loved them. Leave it to the Texans to beer batter the pickles and add some bbq rub to it! I really enjoyed the texture of the corn meal mixed in with the flour. It was super easy to make these and we even used this mixture to coat some cheese and hot peppers too. They all tasted wonderful. The only I ended changing the second time around was to add more seasoning because I couldn't taste just 1 tsp, so we added 1 tbsp. Anyway, it is a wonderful recipe and look fantastic too.
Gotta luv those Texans!
serves4 - 6 people
prep time5 Min
cook time5 Min
hamburger dill pickles
all purpose flour
yellow corn meal
bbq rub (i used more bbq rub the second time; 1 tbsp)
How To Make
First dip your pickles in plain flour and shake off excess flour. Next you will dip in the slurry.
Finally got my middle nephew Brendan to help in the kitchen! Yeah!!!
In a small bowl make a slurry of the mustard and beer. Dip the pickle slices in the mustard-beer mixture.
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub and dip the pickle in the flour-cornmeal.
Now you are ready to deep fry 5 to 6 pickles at a time at about 370º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done.
Serve the pickles hot with cold beer or soda and with ranch dressing (or your favorite) dip if desired.
Recipe from Steak Out in Fairfield, Texas, as shown on Barbecue American Episode 203
Made some fried horseradish cheese, pepperocini's and sliced jalepeno's too. Yumm....my mouth was on fire. hehe
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