You can use any kind of pickle you like- chips work best.
Heat peanut or fry oil in a heavy stock pot or dutch oven to 350F.
Using a zip-top baggie thoroughly coat pickle chips in seasoned flour
Seasoned Flour recipe:
1 cup flour
1 tsp of each -- salt, pepper, cayenne pepper and chili powder
Shake off excess and fry small batches in the oil (pickles will float with no bubbles when cooked.) Use a slotted spoon to remove cooked pickles. Drain on a paper towel lined plate or sheet pan and keep warm in oven. Thicker pickle chips will cook more slowly, allow time between batches for the oil to rebound. Serve with your favorite dressing.
Step 1 Ingredients:
3 large jalapenos, seeded and cut in half
1/2 large red pepper
2 cups Monterey jack cheese, shredded
Step 2 Ingredients:
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
Step 1: Wash jalapenos, cut in half, take out seeds, and dice fine. Wash red pepper and dice fine. Mix jalapenos and red peppers with shredded jack cheese until it forms a ball. Let set in refrigerator for at least 3 hours! Form bite sized balls of the cheese mixture and set aside.
Step 2: In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in a separate mixing bowl. Dip cheese balls in egg mixture and then in breadcrumbs, work coating onto the cheese ball evenly and place on a plate or tray. Place breaded cheese balls in freezer for 1/2 hour to set up.
Take out of freezer and deep fry in hot oil until golden brown. Serve immediately with Ranch Dressing or your favorite dipping sauce.
Presented by Texas Roadhouse