|The Art and Science of Wine|
|by Hugh Johnson|
How wine is made, from field to cellar to bottle. Great wine is a complex blend of nature, art and science.
1 - 10 of 46 for fried dill pickles
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Stir flour, cornstarch, ... egg yolk and dill pickle juice at ... Heat at least 2 inches of oil in deep fryer. Dip pickles in batter to coat evenly and fry.
Combine first 5 ... stirring well. Dip pickles in milk mixture ... 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.
Mix egg and milk then dip pickles in mixture. Roll in fish fry. Deep fry in oil until golden and crisp. Drain well on paper towels.
Cut dill pickles into slices of ... degrees F. in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. 4 to 6 servings.
Beat yolks and ... Trim end on pickles. Slice 1/4 ... degrees and fry. Do not crowd. Fry until slightly browned. Drain on paper towels and serve at once.
Put flour in a Baggie. Put pickles in flour a few at a time. Shake to coat with flour. Carefully place in hot grease. Fry until brown (like frying squash).
Cut dill pickles into 1/4 inch ... bowl. Dip pickle slices into batter. Heat oil 375 degrees. Fry pickles until they float to the surface about 4 minutes.
Dip pickles in batter and roll in flour; deep fry. For sauce use French horseradish mustard, mayonnaise and garlic salt to taste.
Dredge sliced pickles in 1 cup ... to surface and are golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.
Make batter of milk, eggs. Dip pickles in batter and roll in flour; deep fry. For sauce, use French horseradish mustard, mayonnaise and garlic salt to taste.
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