Rick's on the bricks fried dill pickles

Yield: 6 Servings

Measure Ingredient
1 \N 16-oz. jar hamburger dill pickles; sliced
1 cup Whole milk
5 drops Yellow food coloring; (5 to 7 drops)
3 cups Flour
\N \N Salt and pepper
\N \N Vegetable oil; for frying

Spread pickles in single layer on paper towels to drain. In small bowl, combine milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan.

Heat oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl and roll in flour to coat all sides well. Separate slices if they stick together.

Repeat process by returning pickles to milk mixture and flour, again making sure slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden brown and crispy. Drain on paper towels. Repeat this process until all pickles are cooked. Makes 6 servings.

Cook's Notes: This recipe appeared in Dotty Griffith's column (about restaurant French fries) in the Dallas Morning News on 7/31/96. It was a "Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served a delectable hors d'oeuvre at a party in Fort Worth. The hostess said the treat--enjoyed by all the guests--came from Rick's on the Bricks (in Fort Worth)..." Dotty replied: "Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at left. Add it to your deep-fried collection." Posted to MC-Recipe Digest V1 #216 Date: 25 Aug 96 13:53:02 EDT

From: Paul & Terri Law <103366.1520@...>

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