Menu Enter a recipe name, ingredient, keyword...

Louisiana Deep Fried Pickles

By

Google Ads
Rate this recipe 4.5/5 (2 Votes)
Louisiana Deep Fried Pickles 0 Picture

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.

Review this recipe