Name: Fried Dill Pickles
Yield: 16 servings
Ingredients: 1 egg, beaten; 1 cup milk; 1 tablespoon all-purpose flour; 1 tablespoon Worcestershire sauce; ¾ teaspoon salt; ¾ teaspoon ground black pepper; 3 ½ cups all-purpose flour; 1 (32 ounce) jar sliced dill pickles, drained; 1 quart vegetable oil for deep-frying

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¾ teaspoon ground black pepper
3 ½ cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

Directions

Step 1

In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.

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Step 2

Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
Step 3

Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:

173 calories; protein 4.1g; carbohydrates 24.6g; fat 6.5g; cholesterol 12.8mg; sodium 848.6mg. Full Nutrition

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Ingredients

Directions

Editor's Note:

Nutrition Facts

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Ingredients

Directions

Editor's Note:

Nutrition Facts