Monday, July 23, 2018


If you are feeling inundated with recipes on my blogs, I apologize. Being an old woman with many of my recipes, recipe books, and women's magazines having come from my late mother and mother-in-law, I am doing my kids a favor and get rid of a lot of what I know they will just trash. I am saving my favorite recipes by putting them on my blogs. So there will be a lot more! This is another favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.

2 cups all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt, and pepper.

In another bowl, beat eggs and milk.

Blot pickle slices dry with paper towels to remove moisture. Coat pickles with flour mixture; dip in the egg mixture, and coat again with flour mixture.

In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired.

Yield: 8 servings
File photo of this recipe.

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