FRIED DILL PICKLES
While Northerners may giggle, fried dill pickles are a popular snack in the southern United States, where bars commonly serve them as appetizers and side dishes. Actually, they’re not the only fried pickle in the South—another favorite is batter-fried kraut balls.
What Do I Need? .
• 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
• a large bowl
• a wire whisk
• a deep fryer or large saucepan
• paper towels
What Do I Do?
1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.
2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately.
Fried ANYthing is popular in the South. That's why it's called the "Stroke Belt". :)