[Sca-cooks] Deep Fried Pickles

[Susan Fox-Davis]

Saw these at Potrero War once.  [East San Diego County, out in the beloved "sticks", Memorial Day and Labor Day weekends] One of the
food vendors started carrying them, Duke Ivan loved them and was handing them out to passers-by.  Not bad, I've had worse things at
fairs.  We could probably pass them off as a Fricadella from Platina if we had to.

Selene Colfox

Heleen Greenwald wrote:

> I just came across this recipe and I can't help but share it.... what do y'all think?
> Phillipa
>
> Deep Fried Pickles
>
>       1   cup cornmeal
>       2   eggs, beaten
>       2 1/4   cups flour
>       1   cup milk
>       1   tablespoon Worcestershire sauce
>       1/2   teaspoon Tabasco sauce
>       1   teaspoon salt
>       3/4   teaspoon pepper
>       1/4   teaspoon garlic powder
>       3/4   teaspoon cayenne pepper
>       1   quart sliced dill pickles
>       vegetable oil
>       salt
>       pepper
>
> 1. Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper, and garlic powder; stirring well; set aside.
>
> 2. Combine cornmeal, 2 cups flour, salt, and pepper, and mix well.
>
> 3. Dip drained pickles into milk mixture and dredge in flour mixture.
>
> 4. Deep fry at 350 degrees until golden brown.
>
> 5. Drain, salt and pepper to taste.
>
> 6. Also works great with pepperoncinis!