After a brief holiday break, TGI Fryday is back with a pre-Super Bowl entry - deep fried pickles.  While anyone unfamiliar with this appetizer may consider the pairing of pickles and hot oil to be odd, one bite will have you signing up for a lifelong membership to the fried pickle fan club.

And the recipe couldn't be simpler.  Preheat frying oil in a deep fryer or deep sided pot to 375 degrees.  Meanwhile, drain and pat dry a jar of pickles, reserving 1/4 cup of the pickle juice (spears can be used as can any type of slices but I prefer bread and butter slices).  Place two cups of flour in a bowl and add a tablespoon of creole seasoning.  In a seperate bowl, beat two eggs, add a cup of milk and reserved pickle juice.  In a third bowl, mix together two cups cornmeal, one cup flour and creole seasoning to taste. 

Toss pickles in flour, shake off excess then dip in egg mixture.  Remove from egg and toss in cornmeal mixture.  Fry pickles in batches until golden brown, drain and serve alongside a remoulade, ranch or favorite dipping sauce.  Pickles can also be battered and placed in the freezer until you are ready to fry.





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