In the season of local fairs, it’s never passé to feast like a carnie! Fry up this boardwalk munchie for a taste of the festivities at home.
4 Cloves Garlic
5.5 to 8oz blue cheese (your preference)
2 cups plain yogurt (the more fat, the better)
1/4 cup white vinegar
4 cups Flour
1/4 cup Franks Red Hot Sauce
2 cans of Beer
1 big jar of big pickles
Slice 3/4 inch thick coins out of the pickles. Scoop out the soft centers and dispose, eat or set aside. Then arrange slices on tray with parchment paper to fill.
The filling is best prepared earlier in the day to chill. Start by warming the vinegar with about 1000mg active THC. It will incorporate well later, so no worries about “floaties” early-on. Add garlic, bleu cheese, and yogurt into the food processor, running for a few seconds after each until it is will blended. Continue same process with vinegar THC mix, 2 tsp onion powder, 2 tsp black pepper, and 2 tsp garlic salt. When smooth and well incorporated, transfer to a container and then fridge until ready to use.
With the filling made and chilled, fill coins to a flat level. Insert a toothpick for easy dipping and handling and place in freezer to get to reach a hard state.
To make the batter, whisk 2 cups of flour, the beer, Franks Red Hot Sauce , and 3 tsp salt in a large bowl. Then, for the dry flour, use 2 cups flour, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, and 2 tsp chili powder. You can dry-dip the batter or dry-dip-dry-dip for an extra-crispy effect. Deep fry at 375° until golden brown. And voila! The “dip” is already on the inside!
At a handful per serving, your pickle platter will stone about 12 people at approximately 80mg each.
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