Deep Fried Dill Pickles

When our friends came to visit last fall, my husband and I treated them to lunch at Singleton's Shrimp Shack in Mayport, Florida.  This restaurant serves the best steamed shrimp on the East Coast.  It is a rustic shack on the St. John's River with view over shrimp boats, the ferry, and recreational boats and with pelicans and seagulls keeping watch from their pilings on the piers.

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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