Fry Me to the Moon – Frickles and Fried Onions!

Posted by Dee on July 19, 2010 · 4 Comments 

Now before you get too excited I must send out a disclaimer:  I am in NO WAY responsible for the outcome of eating such things. I made these merely as an experiment and I apologize in advance as they may cause you to derail from any healthy diet plan that you may be on. Please consume in moderation or at least be diligent in blocking it from your memory once you have consumed an entire batch of frickles by yourself.

While these pickles can in no way compare to the frickly goodness that we experienced at Mad Fox Brewery last week, I think they make a decent substitute until our next adventure to the chasm of suburbia.

Fried Pickles

As adapted from ‘Fried Dill Pickles’

Serves a small army or a few starving friends

One large jar of sliced dill pickles, reserve some of the juice
One large egg
2 C. flour plus one Tbsp.
1 tsp. Cholula or other hot sauce
2 tsp. Red pepper
1 tsp. Chili powder
1/4 tsp. Salt
Pepper

• Drain the pickles on a few paper towels – This is key in getting the batter to stick and to have them crispy not soggy
• Take about a cup of the reserved juice and whisk it together with the egg, hot sauce and Tbsp. of flour
• In either a large, shallow baking dish or a plastic bag mix the 2 C. flour and seasonings
• Heat a deep fryer or large, deep pot filled with oil to *375.  (Personally I needed my oil to be a little hotter)
• Dip pickles in egg mixture, coat with flour mixture, then fry a couple minutes until golden and crispy
• For a dipping sauce mix a couple tablespoons of ranch dressing with hot sauce

Remember, I warned you!

Blooming Onion

As adapted from ‘Almost-Famous Bloomin’ Onion‘

(One onion is enough to make you feel guilty for the next week so start small…)

One large Vidalia or other sweet onion
2 1/2 C. flour
1 tsp. chili powder
2 Tbsp. smoked paprika
1/2 tsp. oregano
1/2 tsp. cumin
2 eggs
1 C. buttermilk
Salt & Pepper

• Mix the dry ingredients in a freezer-size plastic bag and set aside
• Mix eggs, buttermilk, and one cup of water in a bowl big enough for the onion
• Cut the non-root tip off of the onion and peel.  Using a long, pointed knife making several slits around the onion about 1/4 in. from the root
• Place the onion in hot water for a minute to help it “bloom”
• Shake off excess water and put the onion into the plastic bag and shake to coat
• Remove from flour mixture then dip in egg mix making sure completely coated
• Shake in flour mixture for a second time making sure all petals are coated but excess flour is removed
• Carefully place in hot oil.
• Fry for 3 minutes then flip it over and fry for an additional 3-4 minutes
• Remove from oil and let drain on paper towels
• Season with salt and pepper and serve with dip (recipe below)

(We found that it helps to fry a little long on the “root” side so the petals are easier to remove when cooled)

Blooming Onion “Horsey” Sauce

In a small bowl combine the following:

2 Tbsp. fresh or jarred horseradish
2 Tbsp. sour cream
1 1/2 Tbsp. mayo
1/2 Tbsp hot sauce
1 1/2 tsp. ketchup
1/4 tsp. smoked paprika
1/4 tsp. chili powder
salt & pepper to taste

The flavors really meld together if you make this an hour or two ahead of time so cover and refrigerate until onions are done.

(note: I was skeptical of a successful outcome so only had my phone camera on-hand. If I dare make these again I promise to use my DSLR to better capture the moment)

Filed under Appetizers · Tagged with Bar Food, Fried, Fried Onion, Fried Pickles