PREP: 25 minutes COOK: 15 minutes SERVES: 10
INGREDIENTS FOR THIS RECIPE
- 1 package KING'S HAWAIIAN® Pretzel Slider Buns
- 1 tub Grillo's® Hot Pickle Spears
- 1 tub Grillo's® Pickle Chips
- 1 bottle Kona Big Wave®
- 1 cup mayonnaise
- 1/2 cup dijon mustard
- 1 tsp cider vinegar
- 1/2 tsp sugar
- 5 cups canola oil
- 1 cup rice flour
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
PREPARATION
- Dice KING'S HAWAIIAN® Pretzel Slider Buns into quarters and bake in a pre-heated 250°F oven for 15-20 minutes. Let bread cool, then put in a food processor and pulse to make rough-cut breadcrumbs.
- Mix together mayonnaise, dijon mustard, cider vinegar, and sugar then set aside.
- Heat canola oil to 375°F in a deep Dutch Oven or tall stock pot.
- Drain pickles and pat dry.
- Reserve 1/4 cup of rice flour for dusting pickles.
- Combine remaining rice flour, all-purpose flour, salt, sugar, baking powder, and Kona Big Wave®. Stir until batter comes together.
- Dredge pickles in reserved rice flour, dip in Kona Big Wave beer, then dredge in KING'S HAWAIIAN® Pretzel Slider breadcrumbs.
- Fry in oil until golden brown.
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