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Fried Dill Pickle Coins


  • 2 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 eggs
  • 1 cup milk
  • 3 cups thin dill pickle slices, drained
  • oil for deep-fat frying
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  • ranch salad dressing (optional)


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

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