Directions
Preheat oil a deep-fat fryer or electric skillet to 375°F.
In a small bowl, combine the sour cream, milk, chives, dill and vinegar. Cover and chill until serving.
Drain pickles from brine and pat dry. In a shallow bowl, place 1/2 cup cornstarch. In another shallow bowl, whisk egg and milk. In a third shall bowl, combine the corn meal, dill, red pepper, salt, pepper and remaining cornstarch.
Coat pickles in cornstarch, then dip in egg mixture and coat in corn meal mixture.
Fry pickles, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels.
Serve pickles warm with sour cream dip.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Preheat oil a deep-fat fryer or electric skillet to 375°F.
In a small bowl, combine the sour cream, milk, chives, dill and vinegar. Cover and chill until serving.
Drain pickles from brine and pat dry. In a shallow bowl, place 1/2 cup cornstarch. In another shallow bowl, whisk egg and milk. In a third shall bowl, combine the corn meal, dill, red pepper, salt, pepper and remaining cornstarch.
Coat pickles in cornstarch, then dip in egg mixture and coat in corn meal mixture.
Fry pickles, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels.
Serve pickles warm with sour cream dip.
