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Oktoberfest revisited!

I am a big Oktoberfest fan. I love the bands (I’m a former tuba player), the costumes, the beer and the food. Last time we went, we had a sampler of a bunch of different appetizers. When I went home I knew I could make them as good as the stand we bought them from, and so I did. Here is one of the dishes.

Almost-Famous Fried Pickles

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The breading is light and crisp.

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All ready to go.

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Use a deep fryer or a pan full of hot oil.

Almost-Famous Fried Pickles

Prep Time: 15 min | Cook Time: 10 min | Servings: 4 servings | Difficulty: Easy

Ingredients:

For the sauce:
1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

Directions:

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-fried-pickles-recipe.html

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Categories: appetizer, Cajun, Fried, kosher, Recipes, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Oktoberfest revisited!”

  1. April 30, 2016 at 11:07 am #

    Now just add beer.

    Like

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