Fried Dill Pickles
- 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 equivalent amount of medium to large pickles, sliced 1/4-inch thick
- Vegetable oil for frying
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. Makes about 8 servings as an appetizer or side dish.