Fried Dill Pickles 2

Contributed By: Sarah Barth


1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
8 medium to large dill pickles, sliced 1/4" or use 4 cups drained dill pickle slices
oil for frying


Stir flour, cornstarch, baking powder, and salt into a large bowl.
Make a well in center, add water, egg yolk, and dill pickle juice, at the same time. Stir with wire wisk to make a smooth batter.
Cover bowl and refrigerate 30 minutes. Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees Fahrenheit.
In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden brown and crisp, 1.5 to 2 minutes.
Drain on paper towel and serve at once.
Dip in a sauce if preferred.
Makes about 8 servings as an appetizer or side dish.

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