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)
- Dredge pickles in 1 cup of flour and set aside.
- Combine remaining flour and dry ingredients. Add wet ingredients and mix well.
- Dip pickles into batter and fry in hot oil until they float and are golden brown.
- 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.