Fried Dill Pickles
Source of Recipe
"Nana" to Bubbe & Alex
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
1 cup ice water
1 eggs yolk
2 tbsp dill pickle juice
8 dill pickles, sliced 1/4 inch thick, drained
oil for frying
Stir flour, cornstarch, baking powder and salt into a large bowl. Make a well in center, add water, egg yolk and pickle juice all at once. Stir with a wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes. Fry in at least 2 inches of oil. Dip pickles in batter to coat evenly and fry without crowding until golden brown.
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