Fried Pickles - Janette Johnson
Recipe
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Ingredients
- Dill pickle chips, well drained
- Hot oil in a deep fryer
- 20.2 cups flour
- 10.1 tsp salt
- 10.1 tsp pepper
- 10.1 tsp sugar
- .250.025 tsp cayenne pepper
Steps
- Heat oil in a deep fryer. Drain dill pickle chips well. Toss the dry ingredients together. Toss pickle chips with flour mixture until coated with flour. Transfer pickle chips to a wire strainer and shake off excess flour.
- Carefully place the chips in the hot oil. Cook for three to four minutes or until the pickles float to the surface. Remove from oil and place on a plate lined with paper towels to drain. Serve with Ranch Dressing.