Robert Ogle
Ingredients
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup beer
  • 1 tablespoon all-purpose flour
  • 1/4 tsp. hot sauce
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 2 tsp. ground red pepper
  • 1 tsp. ground black pepper
  • 2 jars sliced dill pickles, drained
  • vegetable oil
  1. Combine first 5 ingredients in a large bowl; stir well. Combine 3 cups flour and next 4 ingredients, stirring well. Dip pickle slices in egg mixture; dredge in flour mixture. Pour oil to depth of 2 inches into a large deep skillet; heat to 375. 
  2. Fry pickles, in batches, in hot oil 5 min. or until lightly browned. Drain on paper towels and serve immediately.
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