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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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THESE ARE TANGY TO SAY THE LEAST BUT AFTER YOU EAT A FEW YOU GET THE TASTE OF IT AND BEGIN TO LIKE IT MORE, THEY MADE THESE ALOT WHEN I LIVED IN OKLAHOMA AT THE LOCAL RESTAURANTS Ingredients:
1 cup buttermilk |
1 large egg |
1 cup all- purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
vegetable oil for frying |
4 large crisp dill pickles or dill chips pat dry on paper towel, cut round slices . if using whole pickles |
Directions:
1. IN A BOWL, WHISK TOGETHER THE BUTTERMILK AND EGG TILL WELL BLENDED. IN ANOTHER BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, AND SALT, ADD TO BUTTERMILK MIXTURE, AND STIR TILL WELL BLENDED AND SMOOTH.
2. IN A MED CAST IRON SKILLET, HEAT ABOUT 2 INCHES OF OIL TO 375 DEGREES F.
3. DIP THE PICKLE CHIPS IN THE BATTER, FRY A FEW MINUTES ONLY A FEW AT A TIME TURNING THEM ONCE ABOUT 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN,
4. DRAIN ON PAPER TOWELS, SERVE HOT WITH RANCH DIP OR BY SELF
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