"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Dill Pickles Recipe

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This recipe for Fried Dill Pickles, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Ellis Rose
Added: Saturday, August 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cornmeal
2-1/4 c. flour
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. Mrs. Dash
3/4 tsp cayenne pepper
Oil for deep frying
2 eggs, beaten
1 c. milk
1/2 tsp Tabasco (or other hot sauce)
3/4 tsp pepper
1/4 tsp garlic powder
1 quart sliced dill pickles
salt to taste

Directions:
Directions:
Combine 2 eggs, 1/4 c. flour, milk, Worcestershire sauce, Tabasco, cayenne pepper, Mrs. Dash and garlic powder; mix well. Set aside. Combine cornmeal, 2 c. flour, salt and pepper; mix well. Dip well drained pickles into milk mixture then dredge in flour mixture. Deep fry at 350 until golden brown.
Drain and salt to taste.

 

 

 

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