Deep Fried Pickles (Bread And Butter) With Honey Mustard Dipping - cooking recipe

Ingredients

FOR SAUCE
1/2 cup sour cream
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
FOR PICKLES
vegetable oil, for frying
1/2 cup flour, all purpose
2 eggs, beaten
1/2 cup cornmeal
salt and pepper
48 bread and butter pickles, sliced (from a 16 ounce jar)

Preparation

FOR THE SAUCE.
In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
FOR PICKLES.
In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
Serve pickles hot with dipping sauce.