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Fried Dill Pickles




Source of Recipe


Internet


List of Ingredients




12 Servings

10 lg Dill Pickles, in 1/4" rounds
1 Box Tempura Batter Mix
2 tb Dijon Mustard
2 Eggs, beaten with a fork
2 tb Milk
3 c Bread Crumbs
Vegetable Oil
Dijon Mustard, for dipping


Recipe



Dry pickle slices with paper towel. Dip slices in tempura batter mixed
with mustard and then into a mixture of eggs and milk. Generously toss to
coat with bread crumbs. Heat 4 inches of vegetable oil in a pot over
medium-high heat. Gently place 5-10 battered pickle slices in hot oil. Fry
in batches 1-2 minutes, or until golden. Drain on paper towel. Serve warm
with Dijon mustard.