Ingredients
· 1 cup all-purpose flour Directions
· 1/4 cup cornstarch
· 1 tsp baking powder
· 1/4 tsp salt
· 1 cup ice water
· 1 egg yolk
· 2 Tbsp GEDNEY Dill Pickle juice
· 4 cups drained GEDNEY Dill Pickles sliced 1/4-inch thick
· Vegetable oil for frying
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 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375oF. 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.
Makes about 8 servings as an appetizer or side dish.