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Louisiana Deep Fried Pickles

Louisiana Deep Fried Pickles
  • YIELD: 6 servings

Ingredients

1 cup all-purpose flour
¼ cup cornstarch
1 t baking powder
¼ t salt
1 cup ice water
1 egg yolk
2 T sour dill pickle brine
4 cups drained sour dill pickles,
sliced into ¼-inch thick medallions
vegetable oil for frying

Directions

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 for 30 minutes. Heat at least 2-inches of bacon drippings or oil in a deep fryer or large saucepan to 375˚F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once.

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