Teardrops n Tiny Travel Trailers

They call it the idiot box but occasionally you can gleen a pearl of wisdom.
Was watching the food channel and somewhere they were deepfrying corn dogs. They said to make the batter adhere to the dog they 1st dusted them with corn starch.

I had experimented with my deep fried dill pickle slices last week and as soom as you took a bite the entire bater coating slid off. The coverage was spotty where the coating never grabbed on so I got brave and retried this weekend. damp dried the pickle slices in paper towel then deposited them in a brown paper sack with corn starch. Shook them around then tapped off the excess and dropped them 1st in the batter then the oil. They came out georgeous. The datter was thick and evenly coated. It stayed put from bite to bite. There is no taste difference in the breading but it is much nicer looking

hey! Great idea. I wonder if it'll keep my onion rings from pulling out of the breading.

I would all most guarantee it ! The difference was amazing. On the progran they likened it to putting on primer before you paint. The dry powder clings to the wet onion slice then the damp batter clings to the dry corn starch. A little secret that really works

Deep fried pickles??
I gotta try that. If it's fried, it's gotta be good.
Jazz

as goood as the pickles were the deep fried peppercini peppers were even better

My niece turned me on to deep fried Carrots.She just throws a batch of baby carrots into the fryer like she does french fries.If you get good carrots you'll need a whole bag because they sweeten like onions and even kids love them.I've never tried them battered but battering makes everything better but a relationship.

Sounds like y'all would like fried twinkies and fried coke, too.

iplay10us2 wrote:Sounds like y'all would like fried twinkies and fried coke, too.

Fried coke??? I know how to do powdered stuff but I've never seen liquid stuff fried?? Gotta be tough to keep it inside the batter.

Nitetimes wrote:

iplay10us2 wrote:Sounds like y'all would like fried twinkies and fried coke, too.

Fried coke??? I know how to do powdered stuff but I've never seen liquid stuff fried?? Gotta be tough to keep it inside the batter.

It involves using the Coke syrup that is used in the machines at restaurants, etc.

What kind of batter do you use?

Cool!

I think it's Friday's that has fried green beans...they're pretty good there, I might have to try that!

David

Jazzy Lynn wrote:Deep fried pickles??
I gotta try that. If it's fried, it's gotta be good.
Jazz

There is a Cajun restuarant in town that sells these and they are absolutley delicious, especially with a good Ranch dressing. Yum, yum!

Todah

I was watching a travel show on PBS and Rudy Maxa ordered and ate a deep fried Mars bar. All those sugar carbs...... shudder!




Mike
Hayden Lake, ID

When I make fried pickles, I don't use a batter. I pat the pickle chips dry, put them in a zip-lock bag with some seasoned flour, and fry them.

They come out nice and crunchy, and have a spicy bite to them.

BTW, Hooters actually has good fried pickles.

CD

One of our deer camp members showed up a few years ago with a commercial fryer that he commandeered from his father-in-laws bar that was being sold.

We have done a lot of experimenting since. Any sort of dry powder works to hold batter. We have used corn starch, flour, even corn meal.

Our favorite "different" veggies are turnips, carrots, anything starchy.
Blooming onions are messy as hell, don't bother.

Dill pickles and pepperocinis are great and easy.

One of the funniest and tastiest items we fried was a batter-dipped Peanut Butter and Jelly sandwich.