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Cuban Pickle Bites

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These beer-battered, bacon-wrapped pickles from Chef Lucas Miller of Ball State University start with crispy Kosher Dill Pickles. This appetizer will make you say, "Wow!"

Level of Ease:

Medium

Preserving Method:

Quick-Easy

You Will Need:

  • 1/2 cup dill pickles slices
  • 5 slices bacon slices
  • 4 ounces Swiss cheese
  • 1 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 1 12-ounce bottle beer
  •  Oil for deep fryer

Directions:

  1. HEAT oil in deep-fryer
  2. CUT Swiss cheese into thin slices. Cut the Swiss cheese in pieces that are the same size as a pickle chip
  3. LAY out the bacon strips on a cutting board. Place one pickle chip on the end. Top with a piece of Swiss cheese. Roll the bacon over the pickle and cheese to get one layer. Cut and place bacon-wrapped pickles on a tray. Continue until all the pickles are wrapped
  4. To make the batter, mix the flour, salt, and pepper. Gradually add the beer until it is thicker than pancake batter. Mix well to remove all lumps
  5. Working in batches place the bacon-wrapped pickles in the batter. Coat well, and deep-fry for 4-5 minutes until golden brown. Remove from oil and place on paper towels to drain. Continue until all of the pickles are fried
  6. SERVE hot

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