BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 16 2011

Deep Fried Pickles

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1 egg, beaten
1 cup milk
1 Tbsp. flour
1 Tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 cup flour
2 dozen sliced dill pickles (cut lengthwise) and well-chilled
oil for deep-frying

Combine first 5 ingredients, stirring well. Set aside.

Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture; repeat.

Deep fry the coated pickle spears in hot oil (350 degrees) until pickles float to surface and are golden brown. Drain on paper towels before serving.