Monday, September 24, 2012

Deep Fried Pickles – Passing it along

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Deep Fried Pickles – Passing it along
Not long ago my wife and I discovered Deep Fried Pickles.  I have eaten pickles for many years – but never deep fried.

Whoa! What a treat!

Of course all things that are important are found on the Internet… right? So here is the discovery that I made late last night.

Recipe One
Deep Fried Pickles
2 lg. egg yolks
1 c. water
1 1/2 c. flour
1 jar med. size dill or sweet pickles
Beat egg yolks and water together. Add flour slowly to keep batter smooth.
Slice pickles 1/2 inch thick, drain on paper towel. Dip pickle slices in batter and fry in hot deep fat. Serve warm.

Mar 17, 4:01 PM
Dorothy (Texas) says:
I made this for my son (16) and husband. They both loved these pickles. I added about 1 tbsp. of dill to the batter. What a hit!! Always looking to please "the boys" :) btw - used a fry daddy - brainless way to deep fry.
May 11, 6:51 PM
Courtney (Utah) says:
Great recipe except I advise to use a little less flour so the batter isn't too thick. This way they're nice and crispy and not chewy when you fry them. Really good if you dip them in buttermilk ranch!
Aug 10, 10:05 PM
Hanna (Texas) says:
Great classic recipe! For best results use self rising flour and I'd suggest adding some seasoning to the flour as you batter. Like Courtney said, try not to make the batter too thick or you won't get the crispy effect you crave!

Recipe Two -
Fried Dill Pickles
1 sm. can evaporated milk
1/4 c. sweet milk
2 eggs
A little flour
Dill pickles
Make batter of milk, eggs. Dip pickles in batter and roll in flour; deep fry. For sauce, use French horseradish mustard, mayonnaise and garlic salt to taste.

Murray Lincoln

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