Ingredients
| As needed | Frying oil |
| 3 cups | Cornmeal, fine |
| 3 cups | All-purpose flour |
| 2 tbsp | Chipotle Seasoning |
| 1-1/2 tsp | Salt |
| 1-1/2 tsp | Baking soda |
| 3 medium | Eggs, lightly beaten |
| 4-1/2 cups | Mexican Style Beer (such as Dos XX) |
| 150 each | Schwartz’s® Hot & Snappy Pickle Spears |
| On side (optional) | Bay Valley® Brand Cheddar Cheese Sauce |
Procedure
- Heat the oil in a deep fryer to 350ºF. Drain pickles and allow them to dry for at least 30 minutes for best batter adhesion.
- Mix together the cornmeal, flour, Chipotle seasoning, salt, and baking soda; stir in the eggs and beer until combined.
- Dip the pickles in the prepared batter and carefully submerge in the hot oil. Fry until golden brown; drain.
- Serve with Bay Valley® Brand Cheddar Cheese Sauce on the side for dipping.
Yield: 24 Servings
Chef's Tip:
Schwartz’s® Dill Pickle Spears or Chips can also be used in this recipe. Combine the fried pickles with potato skins for an appetizer combo platter. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.