Greek Pickle Dogs & Tzatziki

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Greek Pickle Dogs & Tzatziki

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These delights are an homage to the Greek Dog at Mustard’s Last Stand in Florida. These dogs combine several fair favorites -- hotdogs, greek food, and fried pickles. You may eat the pickles solo or bun and top them, omitting the hotdog. Any way you serve them, they’re delish! (PS -- Use any leftover batter to fry up some cheese!)

Photo credit: Amanda Odum

Ingredients

Batter
1 c. flour
¼ c. cornstarch
¼ tsp salt
1 Tbsp. dried dill
1 egg
1 c. beer
¼ c. pickle juice

Four whole pickles
Cornstarch
Oil for frying (we had great results with canola)

Cialis 7.5 mg
For Serving
Buns ( we recommend poppyseed or rye buns for best flavor)
Cooked hotdogs (Veggie dogs are delicious with these pickles, but Bright Leafs won’t work well here. You can also omit the dog altogether and have a pickle-only dog.)
Pepperoncini or banana pepper slices
Spicy mustard
Tzatziki (recipe below)
Crumbled feta

Procedure

  1. Sift flour and cornstarch into a large bowl. Whisk in salt and dill. Make a well in center of dry ingredients and add egg, beer, and pickle juice. Mix together and refrigerate for 30 minutes.
  2. While the batter is in the refrigerator, cut stem ends off pickles and halve lengthwise and halve again, making four long wedges. Place on paper towels to dry.
  3. To fry, heat oil to 350 degrees in a deep fryer (you can also fry these in a large pot). If your batter looks too thick, add a bit more beer to thin it. Pat your pickle wedges dry and dredge lightly in cornstarch. Dip them in batter and immediately drop into the oil. Fry for 2-3 minutes, until batter is golden. Drain on a rack. Serve with tzatziki for dipping or serve dog-style with accompaniments listed above.

Tzatziki

Ingredients

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½ medium cucumber
table salt
1 c. fat free Greek-style yogurt
1 Tbsp. mayonnaise
2 cloves garlic, pressed or minced as finely as possible (Garlic flavor becomes more pronounced over time; if you are averse, use only one clove or substitute a half teaspoon of garlic powder.)
¼ tsp. ground white pepper
freshly ground black pepper to taste
salt to taste

Procedure

  1. Peel cucumber, halve lengthwise, and remove seeds. Cut halves lengthwise into quarters and slice as thinly as possible. Line a strainer with paper towels and place cucumber slices on top of towels. Salt lightly. Cover with paper towels and weight with bowl. Leave for at least 15 minutes to remove excess water.
  2. Whisk together yogurt, mayonnaise, garlic, and white pepper. Season lightly with salt and pepper. Add cucumbers and refrigerate for at least 30 minutes, preferably overnight. Taste before serving and adjust seasoning as necessary.
  3. Use as dip, dressing, or sandwich topping. We think it keeps for a week, but we’ve never had any left to find out.

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