Cut dill pickles in slices as thick as a silver dollar.
Mix together the remaining ingredients except the oil to form a batter.
Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.
Cut dill pickles in slices as thick as a silver dollar.
Mix together remaining ingredients to form a batter.
Dip the pickle slices in the batter and quickly fry in grease at 375\u00b0 until they float to the top, about 4 minutes.
Stir flour, cornstarch, baking powder, and salt into a large bowl.
Make a well in center, add water, egg yolk and dill pickle juice at the same time.
Stir until smooth.
Cover bowl and refrigerate 30 minutes.
Heat at least 2 inches of oil in deep fryer.
Dip pickles in batter to coat evenly and fry.
auce, and buttermilk. Marinate the pickles for at least 30 minutes.
Repeat dipping.
Place the pickles carefully into the hot oil
Press pickle slices between paper towels to remove excess moisture.
Set Aside.
Combine milk and next 4 ingredients; stir well.
Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
Dip pickle slices in milk mixture; dredge in flour mixture.
Pour oil to a depth of 4 inches in a Dutch oven and heat to 375\u00b0F.
Fry pickles, in batches, for 5 minutes or until golden.
Drain on paper towels.
Serve warm with dressing.
Beat egg yolks; add water and beat in flour until smooth.
Trim ends from pickles and slice 1/4-inch thick.
Dry on paper towels. Dip pickles in egg batter and fry without crowding.
Fry until slightly brown; remove and drain on paper towels.
Serve at once.
ff both ends of the dill pickles to create a flat surface
Drain juice off pickles.
Soak pickles in milk.
Drain milk off and roll pickles in flour, covering well.
Deep-fry until golden brown.
Mix beaten egg with milk, Worcestershire, hot pepper sauce and 1 tablespoon flour.
Add salt and pepper to taste.
Mix 2 cups flour with salt and pepper to taste in a separate bowl. Dip pickles in egg mixture, then into flour, then into egg and back into flour.
Fry in 350\u00b0 oil until golden brown.
Mix both milks together.
Dip pickles in milk, then in flour; deep fry.
For sauce, use French horseradish, mustard, mayonnaise and garlic salt to taste.
Heat oil in skillet.
Drain dill pickles.
Put flour in plastic bag.
Beat egg and milk together.
Place pickles in milk and egg mixture, then in flour bag.
Shake.
Fry in oil until brown.
Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside. Pour oil to depth of 3-inches into a Dutch oven; heat to 370\u00b0. Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.) Dip pickles into batter, letting excess drip off. Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels and serve immediately.
Mix egg, milk, Lea & Perrins, Tabasco and 1 tablespoon of flour.
Mix 2 cups of flour, salt and pepper in separate bowl.
Dip pickles in egg mixture, then flour mixture, then back in egg mixture and back in the flour.
Fry to a golden brown.
Drain pickles. Set on paper towels to drain juice. Combine salt, red pepper onion powder stir. Add club soda and 2 tablespoons pickle juice. Your batter will be lumpy. Dip pickles into batter. Fry pickles until golden brown.
Combine egg, milk, 1 tablespoon flour, Worcestershire sauce and hot sauce, stirring well.
Set aside.
Combine 3 1/2 cups flour, salt and pepper, stirring well.
Dip pickles into milk mixture and dredge in flour mixture.
Repeat procedure.
Deep fry in hot oil (350\u00b0) until pickles float to surface and are golden brown.
Drain on paper towels; serve immediately.
Yields about 8 1/2 dozen.
Mix ingredients together.
Dip pickles in batter and quick fry at 375\u00b0 until the pickles float on top or about 4 minutes.
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.
Beat eggs with milk, Lea & Perrins sauce, Tabasco, 1 tablespoon flour, salt and pepper to taste.
Mix 2 cups flour with salt and pepper in separate bowl.
Dip pickles in the egg mixture and then into flour.
Deep-fry until golden brown at 350\u00b0.
Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl.
Stir well.
In separate bowl combine cornmeal, 2 cups flour, salt and pepper.
Mix well. Drop pickles into milk mixture and dredge in flour mixture.
Deep fry until golden brown.
Drain.
Salt and pepper to taste.