Fried Dill Pickles
Fried Dill Pickles recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pickles, dill
sliced |
|
| 1 | cup |
milk
whole |
|
|
food coloring
yellow, 5-7 drops |
*
|
||
| 3 | cups |
all-purpose flour
|
|
|
salt and black pepper
|
*
|
||
|
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pickles, dill
sliced |
|
| 237 | ml |
milk
whole |
|
| 0 |
food coloring
yellow, 5-7 drops |
*
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Spread pickles in single layer on paper towels to drain.
In small bowl, combine milk and enough yellow food coloring to produce a medium color.
Place flour, salt and pepper to taste in large, shallow bowl.
Set aside.
To small saucepan, add enough oil to come 1 inch up the side of the pan.
Heat oil to 350℉ (180℃) F over medium-high heat.
In small batches, submerge pickles in milk mixture.
Transfer to flour bowl and roll in flour to coat all sides well.
Separate slices if they stick together.
Repeat process by returning pickles to milk mixture and flour, again making sure slices are coated evenly and do not stick together.
Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden brown and crispy.
Drain on paper towels.
Repeat this process until all pickles are cooked.
