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Tuesday, October 20, 2015

Fried Dill Pickles

Ingredients

  • Servings: 16
  • 1 egg, beaten
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 3 1/2 cups all-purpose flour
  • 1 (32 ounce) jar sliced dill pickles, drained
  • 1 quart vegetable oil for deep-frying

Recipe

  • in a small bowl, mix together the egg, milk, 1 tablespoon of flour, and worcestershire sauce. in a separate bowl, stir together the remaining flour, salt, and pepper.
  • heat oil to 350 degrees f (175 degrees c) in a deep-fryer or heavy deep skillet. dip pickle slices into the milk mixture, then into the flour mixture. repeat dipping.
  • place the pickles carefully into the hot oil. avoid over crowding by frying in several batches. fry until pickles float to the surface, and are golden brown. remove with a slotted spoon, and drain on paper towels.

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