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Tasty Cardiac Arrest

My deep fryer has gotten more use now than it has ever. I thank my blog for that :D. I stumbled this recipe a while back, but made them recently when my friend said that she had never had them before. I told her that Hooter’s has the best fried pickles, but she refuses to believe that they have good food. I’ve only been once and it was because a friend of mine said that they had the best fried pickles. It had to be proven! 😀 Plus, I use to be picky, but now that I think about it I only get to live once, so I should try my hardest to eat as many types of food as possible. Expand my palette to the fullest. Even if it makes me fat. 😛 I’ll just need to start exercising more. Anyway, I am gonna hafta say that these are so much better. Here’s the recipe:



2 eggs
1 cup milk
1/2 teaspoon hot pepper sauce
3/4 teaspoon cayenne pepper
2 teaspoon salt
1/4 teaspoon garlic powder
2 cups all-purpose flour
3/4 teaspoon ground black pepper
1 jar dill pickles (I used 24 oz, you could use more)
1 cup vegetable oil for deep frying (Or more – I made sure I had 2 -3 inches of oil in the pan)

Pour oil in pan or fryer.  Heat to 365 degrees F.  (I used my meat thermometer up to 300 degrees, then dropped bits of batter into oil to check how it fried.  Maybe not the most scientific way to go about it, but it worked)

While oil is heating, pour pickles into a strainer and drain liquid.  Lay pickle spears on paper towels and dry as thoroughly as possible.

In a large bowl, combine wet ingredients with flour and spices.  Drop a bit of batter into oil once heated and taste to test spices, adjusting batter as needed.

Dip spears into batter, making sure to coat thoroughly.  Carefully drop into hot oil and fry until golden, making sure to turn over to ensure even frying.  This will only take a few minutes at a time.

Carefully remove fried pickles from oil and drain on paper towels.  Immediately sprinkle with additional salt and pepper, to taste.


I loved this batter. Seriously. I even did the fried mash potatoes again and used this batter. It is just sooo good! I do have some problems making the skin crisp, but either way it was YUM. Okay, I am going to get away from fried stuff after this post I swear! Hopefully I will stumble some healthy stuff. Happy cooking!

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PS: I am thinking of adding a page for other stumbles that I come upon that I think are interesting….thoughts?


If you can fry it…you bet I’ll eat it

Today’s recipe is definitely an ADVENTURE! I have never been so frustrated…frustrated and satisfied. So what is this food that caused so much dismay and frustration? Fried mash potatoes. Yep… And I know what you are thinking, THAT SOUNDS DELICIOUS! I know, I know, and what can I say other than I know what the public wants :P. Haha, anyway, I know that this may not be for everyone, but it was just such an interesting concept that I had to try it. I think I made it a little more difficult than necessary, but I’ll leave that for the notes section of the review. The recipe actually comes from a real life stumble. I was in class and my professor was talking about living in New Zealand (I went there :D), and how they use the fast food industry as a test market for new foods. He talked about some of the weird stuff he saw like the development of McCafe and Hawaiian burgers, but the he started talking about KFC. The one thing he misses is the fried mass…ahem, cue double take. FRIED WHAT!? I immediately write a note in my spiral, “find fried mash recipe”. Okay, so here is the website I found:



  • 2 cups cold mashed potatoes
  • 1 egg, lightly beaten
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup real bacon bits
  • 1/2 cup dry bread crumbs
  • Oil for frying


  • Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.


So, I went a little overboard. How’s that? I made like 10 or 12 servings worth of mash potatoes. Yaaah, but for good reason! I wanted to try different combos. I bought bacon bits, green onions, garlic powder, and cheese. I wanted ones by themselves and I wanted to combine some other the other together. Definitely wanted some heat in some of them too (thanks domino’s for supply my crush red pepper :P). Anyway, so why was I frustrated? Partially because I wasn’t patient enough and didn’t let the oil heat up all the way. The first few of mine didn’t come out well, but with practice they started looking good. The second lame thing was the panko wasn’t sticking to the mash before getting fried, or I would fry it and it would fry off. However, the ones that I got good look so good and tasted AWESOME! I think next time I’ll make a batter because the more I use bread crumbs, the more I hate it. Well, what can I do huh? Happy cooking!

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P.S: OH! I didn’t tell you which combo was the best. For sure if you like onion, add it right away. All the ones with onion were awesome, but which was the BEST of the BEST? I would have to vote the green onion, cayenne, garlic, bacon, and cheese. So the MEGA MIX :D! Enjoy.