"" Writer's Wanderings: Fried Dill Pickles

Friday, February 20, 2009

Fried Dill Pickles

In honor of my earlier Pickle Lady post, I thought I would post this recipe. It is one of the many I collected for a website I planned to build if the Pickle Lady's book had been published. I've never tried it although it sounds as good as Fried Green Tomatoes. Let me know how it turns out if you make it.

1 cup all-purpose 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 drained dill pickle slices or equivalent amount of medium to large 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.

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