Adventures in Cooking Frickles- Attempt 2 (Success!)

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Since our last, pathetic attempt to conjure up our own frickles ended in major disappointment, we spent another evening trying to amend the error of our ways. Our big mistake was lack of BATTER! Since we semi-knew what we were doing, Bex got to drying and blotting, while Lyss used flour, milk and egg to whip up the batter.

Dill pickle chips proved the tastiest in our last trial, so we stuck with them this time. Hardcore blottage is super important for the batter to stick.

 

After each slice was coated on both sides with batter, we added a small amount of panko breadcrumbs for crispiness. Then we fried em up in 2 inches of oil which was heated for 10 minutes. Each frickle cooked for about 1 minute on each side.  Our first trials had way too much batter and tasted like hot pickles inside small stale rolls. A light coating of batter fared much better. We also tried mixing in breadcrumbs with the batter, which tasted good too!

 

Our final batter recipe had breadcrumbs mixed in, along with paprika, garlic, salt, pepper and cayenne.

 

Once we got the hang of it we experimented with adding different spices to the breadcrumbs and batter. The winning recipe had breadcrumbs mixed into the batter, along with salt and pepper, garlic, paprika, and a hint of cayenne pepper. They were delicious and we were so psyched to have finally honed the craft of frickling, but we still think most restaurants serve up a better plate of frickles than we came up with. Our only hope is to infiltrate the kitchens of Brother Jimmy’s, and steal some trade secrets.

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