Deep-Fried Pickles

  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 12m
  • Ready In : 27m
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  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • Salt and fresh ground black pepper
  • 4 large eggs, beaten
  • 1 cup cornmeal
  • One 16-ounce jar bread and butter pickles
  • Honey Mustard Sauce, recipe follows
  • 1/4 cup sour cream
  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons honey


Step 1

In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.

Step 2

Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.

Step 3

Transfer to a serving platter and serve with Honey Mustard Sauce.

Step 4

In a small bowl, stir together all the sauce ingredients until smooth.

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