Fried Dill Pickles

Ingredients

10 inches lrg Dill Pickles, ¼" rounds
2 tablespoons Dijon Mustard
2 Eggs, beaten with a fork
2 tablespoons Milk
Dijon Mustard, for dipping

Preparation

1
Dry pickle slices with paper towel. Dip slices in tempura batter mixed with mustard and then into a mixture of eggs and milk. Generously toss to coat with bread crumbs. Heat 4 inches of vegetable oil in a pot over medium-high heat. Gently place 5-10 battered pickle slices in hot oil. Fry in batches 1-2 minutes, or until golden. Drain on paper towel. Serve warm with Dijon mustard.

Tools

 



Yield:

12.0 servings

Added:

Friday, December 11, 2009 - 1:39am

Creator:

Anonymous

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