| | Directions | | Drain pickles, reserving 2/3 cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1 Tbsp flour and hot sauce. Stir well and set aside. Combine 1 1/2 cups flour, ground red pepper, garlic powder and salt. Stir well. Dip pickles into egg mixture then dredge in flour mixture. Pour oil to depth of 1 1/2 inches if using a skillet. Fry coated pickles in batches, in hot oil (375 degrees) for 2-3 minutes or until golden, turning once. Drain on paper towels. Serve immediately. (Can also fry these in a deep fryer.) |
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| Ingredients | | - |  | 2 pints sliced dill pickles, undrained |
| - | | 1 egg, lightly beaten (large) |
| - | | 1 tablespoon all-purpose flour |
| - | | 1/2 teaspoon hot sauce |
| - | | 1 1/2 cups all-purpose flour |
| - | | 2 1/2 teaspoons ground red pepper (cayenne) |
| - | | 1 teaspoon garlic powder |
| - | | 1/4 teaspoon salt |
| - | | Vegetable oil |
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