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Louisiana Deep Fried Pickles

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


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

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