Filed under: Food I Make, Random Foodie Thoughts | Tags: food, fried foods, fried mushrooms, fried olives, fried pickles, mushrooms, olives, Party Food, pickles, recipes, super bowl, Super bowl food
Mmmm…fried things. Every Super Bowl needs something so bad for you it hurts.
I made these this week. I battered my mushrooms in flour and milk then let them set. Meanwhile, I dredged my almond-stuffed olives and pickles in flour, an egg and water mixture, and then panko. I fried them all in batches for about four minutes each. I salted them when they were done.
The pickles were my favorite. They were crunchy and sour. I liked the olives too. Well, the mushrooms were also my favorite. Like picking a favorite child, I just can’t decide.
Fear not fried food. It was really easy and fast to make these delicious snacks.
Delish.
Most people would scoff of the idea of taking pickles to a function. Pickles! What a faux pas!
These aren’t your momma’s pickles.
This recipe is one I have used for years. Yummy and easy, it does impress a crowd. Seriously.
You do need to plan ahead here. It may be easy, but it isn’t fast. It takes about a day.
Ingredients: one jar of dill pickles of any size and sugar
Here’s whatcha do-using a normal jar of regular dill pickles (I like hamburger dills), pour out most of the pickle juice. You can save it for later, freeze it and make pickle sickles, drink it out of the can, whatever. I usually pour it down the sink. Anyhoo, leave about one-fifth of the juice at the bottom of the pickle jar. Then, get out the sugar, sweetie. Pour about 1/4 of a cup of sugar in the jar, attach the top of the jar, and shake it up. Then, go do something else for a while. Watch tv, paint your nails, whatever. When you remember what your were doing, go back to the jar and repeat the process: 1/4 cup of sugar, put on the top, and shake. Do this over and over until the juice is back to the top. Refrigerate.
I have served these bad boys on a plate before-simple, simple, simple-and walked out of the party with an empty plate. I have also mixed these in coleslaw to serve with fish, and they are fantastic on burgers. They last for a long while in the refrig.
The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It 