Letting Life Lead
In honor of my 100th post on this blog and my youngest Minion’s third birthday tomorrow, I have decided on a new series. Once a week for seven days I will feature one of the blogs I follow. There are a number of reasons why I follow a blog. It might be someone who came to visit my blog, an art piece that caught my eye, a poem that peppered my feed, a fellow writer, an moment of inspiration, a craft I covet, food glorious food, a totally off the wall post, or simply someone who was brand new and I gave them a virtual thumbs up and one arm hug. If you like the excerpt that you see here, comment so that fellow bloggers can visit you too. Stop over at the featured blogger’s post and send them some virtual love.
The first will be Hellbilly Mama because….hell…it’s Michigan. Hell–on earth. Really. If you live there raise your hand and point to your palm proudly. Plus deep fried pickles, people.
By: Courtney Luper
BEER BATTERED PICKLES
16 dill pickle spears, drained
1 (12-oz.) bottle beer
1 tablespoon baking powder
1 teaspoon salt
Pinch cracked black pepper
1/2 tsp dried dill
1 1/2 cups all-purpose flour
Place pickles in a strainer drain for 10 minutes.
1/2 cup flour
1/2 tsp dried dill
1/2 tsp seasoning salt
Mix and coat drained pickles.
In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth.
In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat.
Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce.
1/2 cup Ranch
1 tsp dried Dill
1/4 tsp garlic salt
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