FRICKLES (FRIED PICKLES)

1 jar dill pickles (chips or ovals)
1 cup unbleached flour
1 cup yellow corn meal
1 tablespoon barbecue rub
3 tablespoons yellow mustard
1 cup beer

Heat 4 to 6 inches of oil in a deep casserole dish or Dutch oven to 325 degrees F.

In a wide, flat bowl, combine the flour, cornmeal and rub. In another wide, flat bowl make a slurry of the mustard and beer.

Dip pickle slices, several at a time, in the beer mixture and then the flour mixture and place on a dish until all are coated.

With a slotted spoon, slip the pickles into the hot oil and brown, about 30 to 45 seconds, turning with a slotted spoon. Pickles will float to top when done. Remove and drain on paper towel and serve warm.

Serves 4-6
Source: Vlasic