8 large dill pickles
2 cups nacho cheese
1 cup all-purpose flour
2/3 cup pretzels, crushed
2 tablespoons granulated sugar
1 tablespoon baking powder
2 tablespoons oil, plus more for frying
1/4 teaspoon salt
1-2 cups milk
When ready to fry, add oil to fryer and heat to 355°F.
Skewer each pickle with a bamboo skewer and dip fully in nacho cheese. Set on a baking sheet lined with wax paper. Place in freezer until cheese has frozen solid.
In a medium bowl, mix together flour, pretzel crumbs, sugar, egg, baking powder, salt and oil. Add enough milk to make a smooth batter.
Dip cheese-covered pickles in batter and place carefully in fryer. Fry until golden brown. Enjoy!