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Betty's Deep-Fried Dill Pickle Slices

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Uploaded on Oct 21, 2010

Betty demonstrates how to make Deep-Fried Dill Pickle Slices. These are coated with a light tempura batter and are deep fried to a golden brown. They are scrumptious with Betty's Dill Pickle Remoulade Sauce.

Deep-Fried Dill Pickle Slices

24-oz. jar kosher dill pickle slices (or large dill pickles, which you may slice to your desired thickness)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
dash of salt
1/2 cup club soda, chilled
peanut oil for deep-frying
Dill Pickle Remoulade Sauce

Drain dill pickles, reserving 1 tablespoon of pickle juice. (If pickles are whole, cut them into slices that are about 3/8-inch thick.) Use paper toweling to remove any excess moisture from the pickle slices. Place 1 ½ to 2 inches of peanut oil in a heavy, medium-sized pot. Heat oil to 370 degrees. Meanwhile, combine 1/2 cup flour, 1/2 teaspoon garlic powder, 1/4 teaspoon ground red pepper, and a dash of salt in a medium-sized mixing bowl. Stir in 1/2 cup chilled club soda and the reserved tablespoon of pickle juice, stirring just until combined. (Mixture will be lumpy, but do not over-blend.) When oil is heated, dip pickle slices, a few at a time, into batter, and shake off any excess batter. Carefully place battered pickle slices into hot oil. Fry in batches, 2 or 2 ½ minutes, until golden brown. Drain on a wire rack over paper toweling. Serve immediately with Dill Pickle Remoulade Sauce. One nice way to serve these is to place a wooden skewer through the middle of about 6 deep-fried pickle slices and place the skewer on a nice serving plate with Dill Pickle Remoulade Sauce alongside. Delish! This is great for a snack on game day. Almost everyone enjoys these! Have a gorgeous day! --Betty

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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

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