Fried Dill Pickles
Ingredients
10 inches lrg Dill Pickles, ΒΌ" rounds
1 box Tempura Batter Mix
2 tablespoons Dijon Mustard
2 Eggs, beaten with a fork
2 tablespoons Milk
3 cups Bread Crumbs
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
