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Fried Dill Pickles




Source of Recipe


Abby


List of Ingredients




1 - 16 ounce jar - large garlic dill pickles -cut into 1/4 inch slices
1 egg
1 cup milk
2 tablespoon dill pickle juice
2 tablespoon Worcestershire sauce
1 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
salt and pepper to taste
1 1/2 cup all-purpose flour
Vegetable oil for frying



Recipe



In a shallow bowl, beat together the egg and milk and dill pickle juice. Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper. Stir well and set aside. Preheat the oven to 200 degrees

In a deep fryer or large deep skillet, heat at least 2 inches of oil to 375º F. In small batches, dip pickle slices in the batter. Without crowding, place battered slice of dill pickle in the hot oil. Fry until the dill pickle floats to the top and are golden and crisp. 1 1/2 to 2 minutes, or Drain on paper towels and serve immediately, (If you prefer a thicker coating, double-dip them).

Remove dill pickles from oil with the slotted spoon onto paper towels to drain. Repeat with the remaining dill pickles, keeping the fried dill pickles warm in the oven until all are ready to serve.

Serve as an appetizer with warm Ranch dip.