June 26, 2010

Batter Dip Dill Pickles and Deep Fry For a Real Down Home Dish

Fried Dill Pickles Recipe

Wet Dippings

  • 2 eggs
  • ¼ cup plain flour
  • 1 cup milk
  • 1 TBS Worcestershire sauce
  • ½ tsp. Tabasco sauce
  • ½ tsp cayenne pepper
  • ¼ tsp seasoning salt
  1. Beat eggs in a small bowl with a fork.
  2. Add flour and mix.
  3. Pour in milk and seasonings and mix.
  4. Set the wet drippings aside.
Note: For fried pickles with a little less zip, reduce the Tabasco sauce and cayenne pepper or leave those out.

Dry Dippings

  • 1 cup cornmeal
  • 2 cups plain flour
  • 1 tsp salt
  • 1 tsp pepper
  1. Mix together all ingredients in a medium sized bowl. Stir until the dry ingredients are well mixed.
  2. Set the dry dippings aside. Do not mix them with the wet dippings.

Dip and Fry

  • 1 quart dill pickles (sliced lengthwise)
  • Wet dippings
  • Dry dippings
  1. Drain liquid off dill pickles and pat dry with paper towels.
  2. Dip pickles one by one in wet dippings. Shake lightly.
  3. Dip in dry dippings and roll around until well covered. Shake lightly.
  4. Deep fry like French fries in oil or hot Crisco at 350 degrees F until golden brown.
  5. Drain on paper towels.
  6. Serve plain or with Ranch dressing or ketchup.
Note: Rumor has it (and there are lots of rumors down South) that Elvis Presley loved fried dill pickles.

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