Deep-Fried Pickles

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • Salt and fresh ground black pepper
  • 4 large eggs, beaten
  • 1 cup cornmeal
  • 1 (16-ounce) jar bread and butter pickles
  • Honey Mustard Sauce, recipe follows
  • Honey Mustard Sauce:
  • 1/4 cup sour cream
  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
Directions

In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.

Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.

Transfer to a serving platter and serve with Honey Mustard Sauce.

Honey Mustard Sauce:

In a small bowl, stir together all the sauce ingredients until smooth.


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    This recipe is featured in:

    Thanksgiving Entertaining