Louisiana Deep Fried Pickles

By JimMac

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

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.