On a trip one summer in Montana or Idaho, my memory isn’t very good, we found ourselves in a little, and I mean small, tourist town sort of out of the way.  It was hot and I wanted a beer.  So into a small restaurant we went to order a beer.  The town had a law that prohibited them from serving alcohol unless with an order of food.  So we looked the menu over.  We were not really hungry, just thirsty.

On the menu was “Fried Dill Pickles”.  We had never heard of such a thing and so we asked the waitress about them.  She assured us we would like them and so we placed the order along with a cold beer and a glass of wine.

The pickles surprised us!  They were a little tangy, crunchy and very good!  Of course I salted mine.

So, how do you make them?

Slice some pickles length wise and set aside.

Mix up some egg with milk or buttermilk, a bit of paprika and maybe some garlic salt.

In a bowl, pour in some corn meal, mixed with flour.

One recipe I found on line said to dredge the pickle slices in the egg mix and then into the flour mix.  Set on a waxed paper and chill in the fridge for 30 minutes or so.  I don’t know how much difference that would make.

Heat up some peanut oil or whatever oil meets your financial means, in a pan suitable for deep frying.

You know the rest of the routine.  Fry until the outside crust is crunchy and brown.

Set aside when done to cool and then serve.  Some folks like to dip them in ranch dressing or some concoction they make up.  Some Dudes Fry Sauce would be good too.

I hope you try these this summer.

Bears Butt

June 12, 2012