1 cup all-purpose flour 1/4 cup cornstarch 1 tsp. baking powder 1/4 tsp. salt 1 cup ice water 1 egg yolk 2 tablespoons Dill Pickle brine 4 cups drained Dill Pickles, sliced into 1/4-inch thick pieces Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish
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