PREP:  25  minutes    COOK:  15  minutes    SERVES:  10  



  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.
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