Ingredients
-
2
-
1/2
-
1/2
-
1
-
1
-
3
-
3
-
2
-
1
-
1/4
-
1/4
-
-
-
-
Directions
French-Fried Dill Pickles, In response to a recipe search I found this recipe from a cookbook called Different, But Still Special from Philadelphia, Pennsylvania Prep time is estimated , I came to post this recipe, and found you had already done so These are fabulous! I first had them served as an appetizer to a fried catfish dinner with coleslaw and fries now I am seeing them served here in the south with fried shrimp However you choose to serve them they are great as a snack by themselves! The only suggestion I have is to use Peanut Oil to prevent the gunky stuff while frying , We loved these! Pressing the moisture out of the pickle slices is a MUST I also liked the breading – double-dipping certainly isn’t necessary for delicious fried pickles We had half the pickles eaten before I remembered the ranch dip I made to go with them – everyone just kept eating them off the drainer as I would get a batch done! [The only problem I had in trying this recipe, which may be a slip of my hand, is that my frying grease got dark and gunky (and smokey-stink) before I got all my pickles fried ] Good one, Miss Annie!!
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Steps
|
1
Done
|
Press Pickle Slices Between Paper Towels to Remove Excess Moisture. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Combine Milk and Next 4 Ingredients; Stir Well. |
|
4
Done
|
Combine 3 Cups Flour, Red Pepper, and Next 3 Ingredients; Stir Well. |
|
5
Done
|
Dip Pickle Slices in Milk Mixture; Dredge in Flour Mixture. |
|
6
Done
|
Pour Oil to a Depth of 4 Inches in a Dutch Oven and Heat to 375f. |
|
7
Done
|
Fry Pickles, in Batches, For 5 Minutes or Until Golden. |
|
8
Done
|
Drain on Paper Towels. |
|
9
Done
|
Serve Warm With Dressing. |
