Crispy Fried Dill Pickles

The first time someone suggested I try the fried pickles in

a rather shady southern nightspot I thought they were

kidding. But never one to shy from a challenge, I ordered up.

What a surprise when I found that they were not just a joke

but a truly tasty treat that complement cocktails or a cold

beer quite readily. This is a very special recipe that seems

to appeal to everyone.

Dill pickles, drained well and sliced thickly

1 egg

8 ounces of whole milk

1 tablespoon of Worcestershire sauce

2 to 3 healthy dashes of red pepper sauce

1 tablespoon of all purpose flour

2 cups of all purpose flour

1 teaspoon of garlic powder

Freshly ground black pepper

Sea salt to taste

Mix egg, milk, Worcestershire sauce, pepper sauce,

and 1 tablespoon of the flour in a bowl to serve as an

egg wash.  With a fork, dip pickle slices in the wash,

then in the flour that has been seasoned with garlic

powder, salt, and pepper. Repeat with egg wash and

flour and drop in 375 degree peanut oil. Remove when

golden brown.

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