Fried Pickles

Fried Pickles

 

Fried Pickles

Vegetable oil for deep frying

Batter:
1/2 cup  (125mL) Robin Hood® All Purpose Flour
1/3 cup (75mL) cornmeal
2 tbsp (30mL) sugar
3/4 tsp (4mL) baking powder
1/2 tsp  (2mL) salt
1/4 tsp (1mL) cayenne pepper, or to taste
¼ tsp (1mL) baking soda
2 tbsp (30mL) beaten egg
2/3 cup (150mL) buttermilk, plus additional for thinning if necessary
8- 10 Bick’s® 50% Less Salt Dill Pickles, drained and patted dry
1. Heat oil in deep pot over medium heat until it reaches 375°F (190°C). Do not fill the oil more than halfway up the side of the pot.

2. Whisk together all batter ingredients in medium bowl. Dip pickles in batter, shake off excess and carefully place in hot oil, 2 at a time. Fry, about 1 minute, or until golden brown. Remove to a paper towel lined plate. Serve while hot.

Preparation Time : 15 minutes
Cooking Time : 10 minutes
Freezing: not recommended

Makes: 10 pieces

Tip:
1. These are great dipped in blue cheese dip. To make the dip, combine ½ cup (125mL) sour cream, ½ cup (125mL) mayonnaise and ¼ cup (50mL) blue cheese in a food processor until smooth.
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Fried Pickles
 


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