In addition to a seafood platter, my friend Wilma ordered a serving of Deep Fried Dill Pickles. What? We were served a healthy helping for the four of us.
Wilma asked in surprise if I had never heard of fried dill pickles. I told her it would be a new experience. "You can make this at home," she said. "You do know how to make a batter, don't you?"
At some later date, I bought a 16 oz jar of sliced (round) dill pickles and when I came home, I dried them off with paper towels on a plate. I also bought a 12 oz. can of beer (actually, a six-pack).
I checked my spice rack and found more than enough of 1/2 tsp chili powder, 1/2 tsp garlic powder, a pinch of seasoned salt, and 1 tsp of black pepper. I mixed the spices with 1 and 1/2 cups of all-purpose flour and mixed in the can of beer minus a sip.
Somewhere, I should have another dish of all-purpose flour.
I used my regular frying pan with enough heart friendly canola oil to cover the pickles.
After dipping the pickles in the batter, I coated them with plain all-purpose flour and gently put them in the hot oil to deep fry for about five minutes, turning once. When golden brown, I transferred the deep fried dill pickles to a plate covered with paper towels to soak up the oil,
The deep fried pickles are best served with cold beer.
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