"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 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Momma Kat


Sandwich sliced dill pickles (about 12 slices)
1-2 c. Panko Breadcrumbs
Oil for frying

1 c. all purpose flour
1 c. milk
1 t. baking powder
1 egg
1 t. paprika
teaspoon black pepper
teaspoon dill (optional)

Preheat oil to 360-370 degrees.
Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
Dab pickle slices on paper towels to dry them. Place about cup of Panko bread crumbs in a bowl (add more as needed. If they get wet, they don't stick so it's best to work in small batches.)
Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
Fry in small batches for 3-4 minutes or until brown and crispy.
Serve with ranch dip.




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