Deep Fried Pickles (Bread and Butter) With Honey Mustard Dipping |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A great snack from the cookbook Y'all Come and Eat by the Deen Brothers Ingredients:
1/2 cup sour cream |
1/4 cup dijon mustard |
1/4 cup mayonnaise |
2 tablespoons honey |
vegetable oil, for frying |
1/2 cup flour, all purpose |
2 eggs, beaten |
1/2 cup cornmeal |
salt and pepper |
48 bread and butter pickles, sliced (from a 16 ounce jar) |
Directions:
1. FOR THE SAUCE.
2. In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
3. FOR PICKLES.
4. In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
5. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
6. Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
7. When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
8. Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
9. Serve pickles hot with dipping sauce.
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