Tuesday, July 19, 2011

Frickles and Beer Ranch

Some people use beer batter when frying food. Me? I put the beer in the sauce instead.

Frickles (Fried Pickles)
1 cup dill pickle slices, drained
½ c flour
½ c milk
½ c flour + ½ c corn meal
hot oil

Add the pickles to the first portion of flour so they're evenly dusted and shake off the excess. Dip them in the milk so they're fully coated and then put them in the flour/corn meal mixture. When thoroughly covered, shake off the excess and fry them until golden brown. Drain on paper towels. Serve with ranch.

Beer Ranch
1½ c real mayonnaise
1 c buttermilk
½ c beer (Budweiser tastes best, but any regular beer will do)
2 tsp onion powder
2 tsp garlic powder
½ tsp Lawry's seasoned salt
½ tsp black pepper
1 tsp dill weed
½ T dried parsley

Put the mayonnaise in a bowl and drizzle in the buttermilk, mixing as you go so it will blend smoothly. Once the mayo and milk have been mixed, add the beer and stir well. Add the spices and whisk together. Let set for about 30 minutes in the fridge and serve with frickles or chicken lips.

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