Deep-fried Dill Pickles

Description

Makes about 8 servings as an appetizer

Ingredients

• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons Strub’s Full Sour Dill Pickle brine
• 4 cups drained Strub’s Full Sour Dill Pickles, sliced into ¼-inch thick medallions
• vegetable oil for frying

Procedures

1. Stir flour, cornstarch, baking powder and salt into large bowl.
2. Make a well in centre; add water, egg yolk and pickle juice, all at once.
3. Stir with wire whisk to make a smooth batter.
4. Cover bowl and refrigerate for 30 minutes.
5. Heat at least 2 inches of oil in deep fryer or large saucepan to 375°F.
6. In batches, dip pickle slices in the batter to coat evenly and lightly.
7. Fry without crowding in hot oil until golden and crisp, 1½ to 2 minutes.
8. Drain on paper towels and serve at once.