You CAN Heat A Pickle & Have It Still Taste Good

I absolutely HATED all deep fried pickles, and yes I had tried a few. There were some serious issues with them from sogginess to just plain bitterness. I was disgusted at the very THOUGHT of the likes. This was until I tried what I thought to be fried zucchini at a fair. It wasn't fried zucchini after all, it was a fried pickle! AND it was GOOD! Now, mom and pop places keep their secrets, but after eating quite a few of them, I think that I have come up with a close recipe that is sure to please even a discriminating palate like mine.

Perfect Fried Pickles:

2 Jars of cold packed Sweet Pickles - Refrigerated.
1 1/2 cups light beer
1 1/2 cups regular flour
1 1/2 teaspoons salt
1 1/2 cups large panko bread crumbs or crushed regular potato chips

Shortening in a deep dish pot for frying, heated to about 400 degrees
Paper Towel on baking sheets or plates for draining

Lemon wedges
Ranch Dressing

Drain the pickles and set aside.
Mix the beer, flour, and salt in a large mixer bowl.
Spread out the panko bread crumbs (or chips)in another dredging pan.

Take a pickle and dip in beer batter and set onto bread crumbs. Cover pickle with crumbs by sprinkling over the top with your hands. Drop carefully into oil. Work in small batches, no more than 4 at a time. Fry just until outside is golden brown about 2 1/2 to 4 minutes or so. Remove from oil with a metal, basket style spatula. Drain well. Salt and serve immediately with lemon wedges and ranch dressing.

Delish!