Fried Dill Pickle Chips

• portioner: 6 dozen chips

Ingredienser

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup milk

2 eggs, lightly beaten

Vegetable oil, for frying

6 3-inch-long dill pickles, sliced 1/4 inch thick

Vejledning

Combine the flour, salt, and pepper in a shallow dish. Combine the milk and eggs in a shallow bowl.

Heat 2 inches of oil in a pot to 325°F on a deep-fry thermometer.

Working in batches, dredge the pickle slices in the flour, followed by the egg mixture, and once again in the flour.

Gently slide the pickles into the hot oil with a slotted spoon. Don't crowd the pot.

Fry them until they are golden brown, turning once, about 5 minutes per side.

With a slotted spoon, transfer the pickles to a clean paper bag or paper towels to drain. Serve warm.

Notater

Dolly says: "Creek Ratz restaurant in Murrells Inlet, South Carolina, is named for the kdis that grew up in this tiny waterfront town just south of Myrtle Beach. The kids were Creek Rats--they spent their childhoods in the water, usually covered in mud from head to toe. The menu at Creek Ratz offers a little bit of everything, but for fried-food lovers like me, it's heaven. There are po'boys, fried oysters, and most important, fried pickles. I decided to fry my own, using a simple batter of flour, milk, and eggs. Some fried-pickle makers use cornmeal, others use beer, and still others add seasonings and spices. I like mine straight, but you can experiment like I did."