FRIED PICKLES

Recipe Courtesy of Emeril Lagasse

12 dill pickle spears
Essence, recipe follows
3 cups flour
2 egg yolks
3/4 to 1 cup beer
Pinch of baking powder
Salt and pepper
Oil for frying

Preheat the fryer. Season the pickles with 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 ketchup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 4 servings
Prep Time: 12 minutes
Cooking Time: 5 minutes

Back