Frickles

Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.

Next add your dry ingredients to a mixing bowl and give it a good mix.

When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything gets an even coat. The flour should easily adhere to the pickles and peppers.

Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with a kitchen spider or slotted spoon and place on some paper towels to drain any excess oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.

Repeat with the remaining pickles and peppers.

Serve with any of your favorite creamy dressing, or eat them alone.

You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That’s all I have to say.