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Sunday, July 31, 2011

Deep Fried Dill Pickles

These are crispy and crunchy good.
I serve these with a mustard sauce.
You can use un-refrigerated pickles
but you won't get the same crunch.

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups drained refrigerated
dill pickle slices
peanut oil for frying
prepared mustard for dipping

In a large bowl, combine the flour,
cornstarch, baking powder, and salt
and make a well in the center.
Add the water, egg yolk, and pickle juice
and stir the mixture with a wire whisk
to make a smooth batter.
Cover the bowl and refrigerate for 30 minutes.
Heat at least 2 inches of oil to 375 degrees F.
in a deep fryer or large saucepan. In batches,
dip pickle slices in the batter,
lightly and evenly coating them.
Carefully drop coated slices in the hot oil.
Fry until golden crisp, 1 1/2 to 2 minutes.
Drain on paper towels and serve immediately.

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