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DEEP
FRIED DILL PICKLES
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1 cup all-purpose
flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Strub’s Full Sour Dill Pickle brine
4 cups drained Strub’s Full Sour Dill Pickles, sliced into
1/4-inch thick medallions
Vegetable oil for frying |
Stir
flour, cornstarch, baking powder and salt into large bowl. Make
a well in centre; add water, egg yolk and pickle juice, all at
once. Stir with wire whisk to make a smooth batter. Cover bowl
and refrigerate for 30 minutes.
Heat at least 2
inches of oil in deep fryer or large saucepan to 375ºF. 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. Makes
about 8 servings as an appetizer or side dish.
dish. |
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King's German Style Potato Salad I Red,
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Dilly
Potato Salad I The
Best Potato Salad Ever I Cajun
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©
2003 Strub Brothers Limited
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