Frickles
- Cuisine: American
- Course: Appetizer
- Features: Meatless
Summary:
In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.
4 appetizer servings
Ingredients:
- 7 cups peanut oil, for frying
- 3 to 4 dill pickles, cut into 1/8-inch slices (about 1 cup)
- 1/2 cup flour
- Freshly ground black pepper
Directions:
Have ready a baking sheet lined with paper towels.
In a large heavy-bottomed pot, heat the oil to 350 degrees.
Lightly coat the pickles in flour, shaking off any excess. Use a slotted spoon or Chinese strainer to place the pickles in the oil. Deep-fry, in batches if necessary, for 2 to 3 minutes or until golden brown. Use a slotted spoon to transfer the frickles to the paper towels to drain. Sprinkle with pepper to taste, and serve immediately.
Recipe Source:
Adapted from chef Eric Reid at the Del Merei Grille in Alexandria.
E-mail the Food Section with recipe questions.
(Juana Arias)
