Pickled Keyserwheels

Posted by Unknown Tuesday, August 25, 2009
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 3 hours
Cook Time: 10-15 min.
Difficulty: 1

My sister told me about these while we were playing tennis. They sounded strange and I wanted to read about them but she could not remember what they were called, only that they were German or she thought they were German because she got them at a German restaurant. I tried searching for them on Google but could find nothing about them. I took what she new about them (deep fried dill pickles wrapped around ham and) and expanded upon it for this recipe. Because it sounds fun and pretty German I am calling them Pickled Keyserwheels until I find out their real name. So if you know the true name for these please e-mail me at frankeyser@cookingforzo.com. You may think they sound gross and look disgusting but give them a try. We had two veggie heads at our get together and one of our friends said to one of the veggie heads, "If you are going to give up vegetarianism tonight it should be for these!"

Beer Batter
1 cup 1 tbsp of flour
1/4 tsp onion powder
1/4 tsp garlic
crack pepper to taste
1 tbsp olive oil
3/4 cup Dark Oatmeal Stout beer (room temp)
2 tbsp room temp water
1 egg (separated)

3 zesty dill pickles (sliced into 4 slices long ways)
12 slices black forest ham (or turkey breast slices)
4 slices Swiss cheese (cut into strips of 3)
peanut oil (for frying)

Beer Batter
In a bowl whisk together flour, pepper, garlic powder, onion powder. Add beer, oil, water and egg yolk and whisk vigorously for 2-3 minutes. Cover with a damp cloth and sit in a warm location for 2 1/2 hours. Beat egg white until stiff and bubbly then fold into batter.

Heat oil over high heat in a deep pot until a small drip of batter fires and floats in the oil (6-8 minutes.)

Lay 1 Swiss piece on each pickle slice and roll a slice of black forest ham around them. Pat dry with a paper towel and then dip into batter and coat well. Cook two at a time in oil for 1-3 minutes or until golden brown. Place on a plate with a paper towel to let excess oil drain off. Repeat process until all are done and serve warm.


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