Frickles POPULAR appetiser or snack

Frickles, short for fried pickles, are a popular appetizer or snack consisting of pickle slices that are battered and deep-fried until crispy.

They are often served with a dipping sauce, such as ranch dressing or a spicy aioli.

The dish combines pickles' tangy flavor with the fried batter's crunchy texture, making it a unique and tasty treat.
Fried pickles, or "frickles," are believed to have originated in the Southern United States, where deep-frying foods are a beloved culinary tradition.

The origin of fried pickles is unclear, but they are widely associated with Southern cuisine and have become a popular snack and appetizer across the United States.
One of the earliest documented mentions of fried pickles dates back to 1963, when the Duchess Drive-In, a restaurant in Atkins, Arkansas, first served them.

Owner Bernell "Fatman" Austin is credited with creating the dish, which quickly became a local favorite.

Austin's version used hamburger dill pickle slices, which were battered and deep-fried.
Since then, frickles have gained popularity at fairs, festivals, and restaurants, especially in the South.

They are now commonly found on menus across the country and enjoyed by people who appreciate the tangy, crispy, and flavorful combination.

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Remember, when following a recipe, you must taste the dish as you go along.

All recipes may require some adjustments to suit your personal preferences.

These recipes are complete and make for great foundations you can tailor.

I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 cups dill pickle slices (drained and patted dry)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for a bit of heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
Quick Cheats Aioli
Ingredients:
- 1 cup mayonnaise
- 2 cloves garlic, minced (or 1 teaspoon garlic powder for an even quicker version)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste

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