1 cup flour 1/4 cup cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup ice water 1 egg yolk 2 tablespoons dill pickle juice 8 medium dill pickles, sliced 1/4" thick OR 4 cups dill pickle slices, drained oil, for frying
Stir flour, cornstarch, baking powder, and salt into a large bowl. Make a well in center; add water, egg yolk, and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden brown and crisp, 1 1/2 to 2 minutes.
Drain on paper towel and serve at once. Dip in a sauce if preferred.
Nutritional data has not been calculated yet.
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This is the best Fried pickle recipe I have ever tried! It is easy to make and my family loves them. If you want an extra tangy batch you can subsitute regular salt for for lemon/lime beer salt or Twang.