Easy Recipes And Tricks

Entertaining during the summer should be fun and effortless. Eliminate some of the work by serving finger foods — no utensils needed, so cleanup’s a breeze!

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Fried dill picklesFried favorites

Some things just taste better when they're fried -- including some you might not expect.

Fried dill pickles


  • 1 egg, beaten
  • 1 cup milk
  • 3-1/2 cups all-purpose flour, plus 1 tablespoon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (32 oz.) jar sliced dill pickles, drained
  • 1 quart oil for frying


In a small bowl, mix egg, 1 tablespoon flour, and Worcestershire sauce. In a separate bowl, stir together remaining flour, salt and pepper. Heat oil to 350 degrees in a deep skillet. Dip pickles into the milk mixture, then into the flour mixture. Carefully place coated pickles into hot oil. Fry until pickles float to surface, and remove with slotted spoon. Drain on paper towels. Tip: Fry pickles in small batches.

Fried ice cream


  • 1 quart vanilla ice cream
  • 3 cups crushed cornflakes
  • 1 teaspoon ground cinnamon
  • 3 egg whites
  • 2 quarts oil for frying


Scoop ice cream into 1/2-cup balls, place on baking sheet and freeze one hour. In shallow dish, combine cornflakes and cinnamon. In separate dish, beat egg whites to foamy. Roll frozen ice cream balls in egg whites, then in cornflakes. Freeze again for three hours. In deep saucepan, heat oil to 375 degrees F. Using slotted spoon, fry ice-cream balls one at a time for 10 seconds or until golden. Drain on paper towels and serve immediately. Tip: Serve with whipped cream, honey and cherries.

Next up: Fruits and vegetables

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