Deep-Fried Pickles
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 3 minutes
Servings: 6
Ingredients
Deep-Fried Pickles
- vegetable oil, for frying
- 1 cup all purpose flour
- 4 large eggs, beaten
- 1 cup cornmeal
- 1 (16-oz) jar bread and butter pickles
Honey Mustard Sauce
- 1/4 cup sour cream
- 1/4 cup dijon mustard
- 1/2 cup mayonnaise
- 2 tablespoons honey
Directions
Deep-Fried Pickles
In a heavy-bottomed pot, heat 2-inches of oil to 350 °F.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.
Honey Mustard Sauce
In a small bowl, stir together all the sauce ingredients until smooth.
