Whisk together egg, milk, hot sauce, Worcestershire, pickle juice and 1/4 cup flour in a bowl.
In another bowl mix together remaining 1/4 cup flour, tempura batter mix, salt and pepper.
Dip pickle slices in to egg batter then dredge into tempura mixture to coat completely.
Transfer dredged pickles to a wax paper lined cookie sheet. Place cookie sheet in freezer for 30 to 45 minutes
Heat the oil in a deep fryer or sauce pan to medium-high heat and fry pickles in batches until golden brown, about 3-5 minutes.
Transfer on to cloth or paper towel to drain.
Serve with ranch or blue cheese dressing.
By Deeli from Richland, WA
In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture; then dip in egg mixture; coat again with flour mixture.
In electric skillet, heat oil to 375 degrees F. Fry pickles about 10 at a time for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired. Yield: 8 servings.
By Robin from Washington, IA
By Trudy from Springfield, IL
Editor's Note: I believe that the recipe is using dill pickle "chips" that you put on hamburgers, the wavy cut slices that come in a jar near the whole pickles. (03/01/2007)
Last year, while on vacation, we visited Stone Mountain, GA. We really enjoyed our trip, and one thing that we really enjoyed was "Deep Fried Pickles" that were served in one of the restaurants. They were really delicious. We asked for the recipe, but we were told that the recipe was a secret. The pickles were a deli type sliced spear, coated with some type of breading and then deep fried. It doesn't sound good, but they were to die for!
Does anyone have a recipe for these pickles?
Debbie from New Jersey
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste (04/21/2005)
By Deana-Sterling Heights, Michigan