Ingredients
16
16 servings
- •1 egg, beaten
- •1 cup milk
- •1 tablespoon all-purpose flour
- •1 tablespoon Worcestershire sauce
- •0.75 teaspoon salt
- •0.75 teaspoon ground black pepper
- •3.5 cups all-purpose flour
- •1 (32 ounce) jar sliced dill pickles, drained
- •1 quart vegetable oil for deep-frying
Instructions
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
Nutritional Facts
Per 16 servings
- Calories: 173
- Carbohydrate: 25g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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