Fried Dill Pickles

A favorite of rock 'n' roller Elvis Presley

Yield: 8 servings

Ingredients

1 cup all purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

1 cup ice water

1 egg yolk

2 tablespoons dill pickle juice

4 cups drained dill pickle slices or whole pickles sliced into 1/4-inch thick pieces

Vegetable oil for frying

Directions:

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

Source: Pickle Packers International, Inc.

Please note that some ingredients and brands may not be available in every store.

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