TITLE: FRIED PICKLES
CATEGORY: Jellies & Pickles

• 12 DILL PICKLE SPEARS
• ESSENCE
• 3 CUPS FLOUR
• 2 EGG YOLKS
• ¾ TO 1 CUP BEER
• PINCH OF BAKING POWDER
• SALT & PEPPER
• OIL FOR FRYING
• SEASON PICKLES WITH ESSENCE. SEASON 1 CUP OF FLOUR WITH ESSENCE
• IN A MIXING BOWL WHISK THE YOLKS AND ¾ CUP OF BEER SEASON MIXTURE WITH SALT AND PEPPER.
• WHISK IN ENOUGH FLOUR TO FORM A BATTER. IF 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 COUTING THE PICKLE.
• GENTLY LAY SPEARS IN HOT OIL AND FRY UNTIL GOLDEN BROWN, ABOUT 3 TO 4 MINUTES.
• SEASON WITH ESSENCE

DIPPING SAUCE FOR FRIED PICKLES:

• ½ CUP MAYO
• 1 TABLESPOON KETCHUP
• 2 TABLESPOONS CREAM HORSE RADISH
• 1/3 TEASPOON PAPRIKA
• ¼ TEASPOON SALT
• 1/8 TEASPOON DIRED OREGANO
• 1 PINCH GROUND BLACK PEPPER