Fried Dill Pickles
By: Anonymous
Published: Friday, December 11, 2009 - 1:39am

Ingredients




10 inches lrg Dill Pickles,  ¼" rounds
1 box Tempura Batter Mix
2 tablespoons Dijon Mustard
2 Eggs, beaten with a fork
2 tablespoons Milk
3 cups Bread Crumbs
Vegetable Oil
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.