Frickles, yes, FRICKLES... a good part of my weekend extracurricular activity involved frickles. Don't have a hot clue what the frick a frickle is??? Don't sweat it - it seems from my brief survey of friends and acquaintances that people either rave about them,or give you that deer in the head lights look...
For those doe-eyed folks, a frickle is a fried dill pickle and ooooh yesssss they are worth the effort to make. The ingredients are simple, as is the method - but they are a little time-consuming to make for a big group - for our small dinner get-together, it was manageable. I have been studying up and comparing recipes and the one that follows is from Rick Browne of PBS TV's "Barbeque America" - I like the beer/mustard coating that precedes the dredging and also love additional crunch of the cornmeal. The dip recipe is my own concoction. Hope you will overcome the fear of frying and cook up a batch - enjoy! xox
FRICKLES
Ingredients:
1- 16 ounce jar of dill pickles
1/2 cup yellow cornmeal
1/2 cup all purpose flour
2 Tbsp. of your favourite dry rub spice mix
2 Tbsp. beer
1/4 cup yellow mustard
2-3 cups canola oil
Method:
Drain the pickles in a colander; cut into coins or spears and set aside. Meanwhile in a shallow dish,combine the flour, cornmeal and dry rub spice. In a small bowl, stir together the beer and mustard. Dip pickles in the mustard mix; coating evenly. Dredge the pickles in the flour mix and place on a baking sheet or wax paper covered platter. Heat the oil in a skillet to 375 degrees (you can also use a deep fryer - just follow the directions for your appliance). Carefully place small batches of the frickles into the hot oil and cook until the pickles bob to the surface. Remove with a slotted spoon and drain on paper towels. Serve with a sauce made from 1/2 cup mayonnaise, 1/2 tsp. coarse black pepper and 1/4 cup ketchup - dill-icious!!!
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