Deep Fried Pickles
- 1 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ice water
- 1 egg yolk
- 2 tablespoons dill pickle juice
- 4 cups dill pickles, sliced into 1/4" thick slices
- Vegetable oil for frying
1. Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.
2. Heat at least 2" oil to 375 degrees. 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 - 2 minutes. Drain on paper towels and serve at once.