Thursday, February 1, 2007

Fried Frickels Pickels

(Serves 4-6) 1 large bottle of hamburger dill chips or hamburger ovals, such as Vlasic 1 cup unbleached flour 1 cup yellow cornmeal 1 tablespoon favorite barbecue rub 3 tablespoons yellow prepared mustard 1 cup beer

Preheat 4 to 6 inches of oil in a deep casserole dish, or Dutch oven; bring the heat to 325 degrees.

In a wide, flat bowl, combine the flour and cornmeal, and season with a favorite barbecue rub. In another wide, flat bowl, make a slurry of the mustard and beer.

Dip the pickle slices, several at a time, in the mustard-beer mixture and then in the flour and cornmeal mixture. When coated, place the pickles on a dish until all of them have been dipped and covered.

With a slotted spoon or a frying basket, slip the pickles into the casserole dish, or Dutch oven, 5 or 6 at a time. Cook until the outside batter is browned on both sides, about 30 to 45 seconds; turn with a slotted spoon. Pickles will float to top when done.

Remove the browned pickles to a plate covered with a paper towel, and drain briefly. Serve warm as an appetizer with a bowl of room temperature honey mustard, or mustard-based barbecue sauce in which to dip the pickles. Serve with a tall bottle of icy cold beer. Makes 4 to 6 servings.

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