I saw a recipe for this a few days ago and thought it was a crazy idea but decided to google and see other Fried Pickle recipes I could find. I came up with this tweaked combination from half a dozen recipes for it and it's yummy! Even without a dipping sauce they are divine and I have a feeling I am going to become addicted ;-)
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
Thank you Deeli! Thumbs up for this!
Jennifer Northern Virginia
I am laughing because I can remember my first introduction to deep fried dills (our favorites). I am a former western Washingtonian, and never heard of such things, but then I thought all corn bread was made in little square pans and was yellow and only served with certain things. After living in east Tennessee for many years, I learned that if you were not eating cornbread, (usually white cornmeal), with a meal it had to be breakfast time, so you were eating biscuits. But, I digress, any way they are fixed, fried pickles are so good. I didn't need a tempura batter, as I mixed flour and corn starch, the kind you use to thicken things, and it gives a fantastic crispy outer edge. The Asians use it in a lot of their frying. Such a good combination, with the pickle slices nestled inside.
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