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

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE SAUCE.
  • In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
  • FOR PICKLES.
  • In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
  • 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.
  • 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.
  • When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
  • Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
  • Serve pickles hot with dipping sauce.
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