artially thawed. For the lemon slices, mix the flour, cornmeal, and
oat completely.
Place coated pickle slices into the bread crumb mixture
In a shallow dish, combine the egg, milk, and salt.
Mix well.
Put the flour in another shallow dish. Place the dill pickle slices on paper towels to dry slightly.
Dip slices in egg mixture, then coat with flour.
Heat oil (about 1/4 inch deep) in electric skillet to 375 degrees.
Fry pickle slices, turning to lightly brown each side. Drain well on paper towels.
Heat the oil in a large heavy skillet over medium heat.
Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Heat 1-inch cooking oil in skillet to 360\u00b0.
Slightly beat egg in small bowl.
Stir in milk and pickle liquid.
Add pancake mix. Stir until smooth.
Dip pickle slices, one at a time, into batter. Fry in oil for 1 to 2 minutes until lightly browned.
Remove with slotted spoon and drain on paper towels.
Mix the flour, salt, cayenne and pepper in a bowl.
Lightly whip the egg in a separate bowl.
Add the milk to the egg.
Heat the oil (about 2 inches) to 325.
Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour.
Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes), turning once.
Drain on paper towels.
Serve warm.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
layer of hamburger dill pickle slices and sprinkle with shredded green
On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
Top ham with another slice or two of cheese and cover with a piece of bread.
Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
Cut sandwiches in half diagonally and serve immediately.
Preheat a skillet and toss in enough butter to fry your sandwich. I tend to use more than necessary, usually, because I like mine more wet than toasty.
Place the pickle slices on top of the cheese and top with the other cheese slice and bread.
Fry the sandwich until it gets browned like you like it, but long enough on either side to melt the cheese until gooey.
Eat it while it's hot!
Mix together the first 4 ingredients.
Trim crusts from bread slices.
Spread mix over bread and roll around pickle slices. Chill 2 hours or more.
Cut into bite size pieces.
Drain pickle slices.
Add sugar and roll around in jar until sugar is dissolved.
Add Tabasco and salt; refrigerate.
einz genuine dills into small slices (cut at angle) and set
edium-high heat. Dip a pickle slice in the flour, egg
gg and milk and dill pickle juice.
Add the Worcestershire
sauce.
2 kosher dill pickle slices.
hamburger patty.
pepperjack
Slice dill pickles to approximately 1/8\" thickness.
Mix remaining ingredients.
Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
lidded bowl. Add milk and pickle juice. Cover and refrigerate for
/2-1/4 inch slices. Blot pickles with paper towels
atty, lettuce leaf, 4 large pickle chips, one slice of tomato