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

1. 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.
2. Mix together mayonnaise, dijon mustard, cider vinegar, and sugar then set aside.
3. Heat canola oil to 375°F in a deep Dutch Oven or tall stock pot.
4. Drain pickles and pat dry.
5. Reserve 1/4 cup of rice flour for dusting pickles.
6. Combine remaining rice flour, all-purpose flour, salt, sugar, baking powder, and Kona Big Wave®. Stir until batter comes together.
7. Dredge pickles in reserved rice flour, dip in Kona Big Wave beer, then dredge in KING'S HAWAIIAN® Pretzel Slider breadcrumbs.
8. Fry in oil until golden brown.