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Fried pickles with Raftman

Appetizers

Ingredients

SERVINGS TO TASTE

 

Fried pickles

• 250 ml Raftman

• 185 ml flour

• 60 ml fine polenta

• 5 ml Cajun spices

• 5 ml paprika

• 5 ml Cayenne

• 5 ml ground mustard

• A pinch of salt and white pepper

A participation of

Pascal Bisson

Chef

Preparation

• Mix the dry ingredients, add the beer and whip. For a light breading, add more beer.

• Cut large pickles into wedges or slices, drain well on brown paper and dip into the breading.

• Fry at 375°F for about 4 minutes or until pickles are golden. Place the fried pickles on brown paper to absorb the extra grease.

• Serve with a ranch sauce or a sour cream (500 ml of sour cream, 150 ml beer, chopped chives, salt and pepper).

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