Todd’s Fried Dill Pickles

So I really have no idea how to start this post. Obviously I love pickles and all things fried, but more than that, I love my hairdresser of 12+ years, Todd Lucas. Despite the fact that he ran off (to Arkansas according to Joel’s sources) and left me a desperate, graying old maid with atrocious split ends and no one to make snarky comments to, I still love his stupid ass.

And I love his fried dill pickles. I mean, they have red pepper, Tabasco and beer in them. Pure genius. You can always serve these with the classic Ranch dressing (Make your own from the packet – it’s incredibly easy and 10x better than any bottle), but I also like to serve them with horseradish mayo* for some extra zing.

1 quart hamburger sliced dill pickle chips
1 1/4 cup flour (divided into 1 cup and 1/4 cup)
2 tsp red pepper
2 tsp paprika
2 tsp garlic salt
Tabasco to taste
1 cup beer (the darker the better)
vegetable oil

  1. Dredge pickles in 1 cup of flour and set aside.
  2. Combine remaining flour and dry ingredients. Add wet ingredients and mix well.
  3. Dip pickles into batter and fry in hot oil until they float and are golden brown.
  4. Drain on paper grocery bags. Serve hot with cold beer.

*For the horseradish mayo, I start with mayo, add a little sour cream and black pepper and slowly add horseradish until I get the right amount of spice.

Advertisements

2 Comments

Filed under Appetizers, Fried food, Party food, Southern food

2 responses to “Todd’s Fried Dill Pickles

  1. Oh these are a famous MN state fair delicacy! Thanks for the recipe, can’t wait to try it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s