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