Fried dill pickles
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Woodward | ||
| 1 | Egg -- beaten | |
| 3½ | cup | Flour -- plus 1 tbsp |
| 1 | cup | Milk |
| 1 | tablespoon | Worcestershire sauce |
| 6 | drops | Hot sauce |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| 1 | quart | Sliced dill pickles |
| Salt | ||
| Pepper | ||
| Vegetable oil | ||
Directions
Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3⅒/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain.
Source: TPA Trib, 8/24/95
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