Deep Fried Pickles (Bread and Butter) With Honey Mustard Dipping

Submitted by SweetSueAl

"A great snack from the cookbook Y'all Come and Eat by the Deen Brothers"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 8

ingredients

• FOR SAUCE

• 1⁄2 cup sour cream
• 1⁄4 cup Dijon mustard
• 1⁄4 cup mayonnaise
• 2 tablespoons honey

• FOR PICKLES

• vegetable oil, for frying
• 1⁄2 cup flour, all purpose
• 2 eggs, beaten
• 1⁄2 cup cornmeal
• salt and pepper
• 48 bread and butter pickles, sliced (from a 16 ounce jar)

directions

1. FOR THE SAUCE.
2. In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
3. FOR PICKLES.
4. In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
5. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
6. Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
7. When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
8. Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
9. Serve pickles hot with dipping sauce.