Tuesday, June 11, 2013

Fried Dill Pickles

Fried Dill Pickles
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
In a small bowl, mix together
1 tablespoon of flour
Worcestershire sauce.
In a separate bowl stir together
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.


Post a Comment