Sunday, January 4, 2009

Fried Dill Pickles

FRIED DILL PICKLES … Most people say “What?” Our family says “How soon can we have some?”

This is a travel story of sorts. In the late 70’s, my husband Bill, the architect, was supervising construction of an addition to a small hospital/nursing home in Jena, Louisiana. This town is so small he had to spend the night in the nursing home, or at the home of the administrator, because there were no hotels or motels. He often took his meals in the existing hospital cafeteria, but for a “special” dinner he would go the "The Cock Of The Walk" in Natchez, Mississippi… about a one hour drive away.

Anyway, Bill would come home and rave about the fried dill pickles he had eaten at the restaurant, mostly known for it’s fried catfish. Well, like most people, when he told me about them I said “What?” Then I had a chance to drive to Jena with him on a photo safari. It seems that the administrator wanted pictures of the local Louisiana countryside to put on the walls, as most of the residents of the nursing home had never been outside of the parish (county). While on the trip I finally got to taste those pickles. WOW!!!

My recipe was developed in an attempt to duplicate what I had eaten … but a small deep fryer can not do the same job as the giant vats of fat in a commercial kitchen. Frankly, deep frying is a pain in the you know what, so this snack has been relegated to the status of “only before Christmas dinner”. There are exceptions, of course, but not many.

This post is dedicated to my all male family…Bill, Will, John and Grampa V. It seems I can never make enough!

Fried Dill Pickles
or other vegetables

Beer Batter:
3/4 Cup self rising flour or biscuit mix
1/4 Cup corn starch
1 Cup beer

Keep in proportion but increase volume of each ingredient depending on how many pickles you want to do. Batter should coat pickles (or vegetables) evenly -- Add flour if too runny (thin) or beer if too thick to "flow" evenly.

Kosher Dill chunks or chips, a big jar.

Drain pickles well, pat dry with paper towels. Shake in sack of flour, 6 - 8 at a time. Shake off excess, coat with batter. Deep fry in oil at 375° until golden brown. Drain, sprinkle with salt. You can do 20 - 30 minutes before serving and keep warm in oven. Or, freeze after cooled, and re-heat at 425° for 15 to 20 minutes.

1 comment: said...

The jar of Dilled Pickles you use is not nearly BIG enough. Bill -- The Architect