Fried Pickle Spears 3 Tbs. flour 1 tsp. cornstarch 3 eggs 1 cup cornflake crumbs 12 pickle spears, patted dry 1/2 cup corn oil Yellow mustard (optional)
Line serving dish with paper towels; set aside. Combine flour and cornstarch in small bowl; set aside. Beat eggs in a small bowl; set aside. Place bread crumbs in another small bowl; set aside. Coat pickle spears in flour mixture, shaking off excess flour. Dip pickle in egg; roll in cornflake crumbs. Repeat with remaining pickles. Heat oil in large nonstick skillet over medium heat. Cook four pickles at a time, 1 to 2 minutes on each side or until golden brown. Remove to prepared serving dish. Repeat with remaining pickles. Serve with mustard, if desired. Makes 12 servings.
|