Louisiana Deep Fried Pickles
By JimMac
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Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 t baking powder
- 1/4 t salt
- 1 cup ice water
- 1 egg yolk
- 2 T sour dill pickle brine
- 4 cups drained sour dill pickles,
- sliced into 1/4-inch thick medallions
- vegetable oil for frying
Details
Servings 6
Preparation
Step 1
Stir flour, cornstarch, baking powder and salt into a large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with a wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.
Heat at least 2-inches of bacon drippings or oil in a deep fryer or large saucepan to 375˚F.
In batches, dip pickle slices in the batter to coat evenly and lightly.
Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once.
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