French-Fried Pickles

Course : Appetizers
Serves: 2 1/2 dozen
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Ingredients:

1 quart dill pickles -- thinly sliced
1 3/4 cups all-purpose flour -- divided
2 teaspoons red pepper
2 teaspoons paprika
2 teaspoons pepper
2 teaspoons garlic salt
1 teaspoon salt
3 dashes hot sauce
1 cup beer
1 cup Vegetable oil
 

Preparation / Directions:

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 c. flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil (375 F) until pickles float to surface and are golden brown. Drain on paper towels; serve immediately.


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