Fried Pickles



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Fried Pickles

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the fryer.

Season the pickles with Emeril's Essence. Season 1 cup of flour with
Essence.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the
mixture with salt and pepper. Whisk in enough flour to form a batter. If
the batter is too thick add the remaining beer to thin the batter.

Dredge the spears in the seasoned flour. Dip the spears in the batter,
letting the excess drip off and coating the spears completely. Gently lay
the spears in the hot oil and fry until golden-brown, about 3 to 4 minutes.
Remove the spears from the oil and drain on a paper-lined plate. Season the
spears with Essence. Serve the spears with the ketchup.

Ingredients:

12 Dill pickle spears
Emeril's Essence; see * Note
3 c Flour
2 Egg yolks
3/4 c Beer -; (to 1 cup)
1 pn Baking powder
Salt; to taste
Freshly-ground black pepper;
-to taste
Oil; for frying
Ketchup; for serving

Serves:

4 Servings 		 
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