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Name: Fried Pickles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Oil for frying; 1 pn Baking Powder; Salt to taste; 3 c Flour; 2 Egg yolks; Ketchup for serving; 3/4 c Beer (to 1 cup); Black Pepper freshly ground; 12 Dill pickle spears

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INGREDIENTS

Oil ; for frying
1 pn Baking Powder
Salt ; to taste
3 c Flour
2 Egg yolks
Ketchup ; for serving
3/4 c Beer ; (to 1 cup)
Black Pepper ; freshly ground
12 Dill pickle spears

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the fryer. Season the pickles with Emerils Essence. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with the ketchup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse

NOTES

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Fried Pickles

Oil for frying
1 pn Baking Powder
 Salt to taste
3 c Flour
2 Egg yolks
 Ketchup for serving
3/4 c Beer (to 1 cup)
 Black Pepper freshly ground
12 Dill pickle spears

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    Preheat the fryer.    Season the pickles with Emerils Essence. Season 1 cup of flour with  Essence.    In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the  mixture with salt and pepper. Whisk in enough flour to form a batter. If  the batter is too thick add the remaining beer to thin the batter.    Dredge the spears in the seasoned flour. Dip the spears in the batter,  letting the excess drip off and coating the spears completely. Gently lay  the spears in the hot oil and fry until golden-brown, about 3 to 4 minutes.  Remove the spears from the oil and drain on a paper-lined plate. Season the  spears with Essence. Serve the spears with the ketchup.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-08-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 4

Calories: 644
Calories from Fat: 172 (27%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3.3g
Cholesterol 839.1mg		258 %
Sodium 37mg		1 %
Potassium 211.8mg		6 %
Total Carbohydrate 89.9g		26 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 86.8g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 644

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