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Fried Dill Pickles

Yields3 dozenPrep Time25 minsCook Time5 minsTotal Time30 mins

 1 cup sour cream
 3 Tbsp milk
 2 Tbsp chopped fresh chives
 1 Tbsp snipped fresh dill
 1 Tbsp cider vinegar
 For Pickles:
 3 dozen prepared slices Mrs. Wages® Bread & Butter Pickles
 1 cup cornstarch, divided
 1 egg
 1/3 cup milk
 1/4 cup corn meal
 1 Tbsp snipped fresh dill
 1 tsp red pepper
 1/2 tsp salt
 1/2 tsp black pepper
1

Preheat oil a deep-fat fryer or electric skillet to 375°F.

2

In a small bowl, combine the sour cream, milk, chives, dill and vinegar. Cover and chill until serving.

3

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.

4

Coat pickles in cornstarch, then dip in egg mixture and coat in corn meal mixture.

5

Fry pickles, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels.

6

Serve pickles warm with sour cream dip.

Nutrition Facts

0 servings

Serving size

3 dozen