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Title: Fried Pickles
Yield: 4 Servings

Ingredients

     12    Dill pickle spears
           Emeril's Essence; see * Note
      3 c  Flour
      2    Egg yolks
    3/4 c  Beer - (to 1 cup)
      1 pn Baking powder
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
           Oil; for frying
           Ketchup; for serving

Instructions

* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.

Preheat the fryer.
Season the pickles with Emeril's Essence. Season 1 cup of flour with
Essence.
In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the
mixture with salt and pepper. Whisk in enough flour to form a batter. If
the batter is too thick add the remaining beer to thin the batter.
Dredge the spears in the seasoned flour. Dip the spears in the
batter, letting the excess drip off and coating the spears completely.
Gently lay thespears in the hot oil and fry until golden-brown, about 3 to
4 minutes. Remove the spears from the oil and drain on a paper-lined
plate. Season the spears with Essence. Serve the spears with the ketchup.
This recipe yields 4 servings.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A65 broadcast
10-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

11-08-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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