CONTEST APPETIZER: 2 Versions of Fried Dill Pickles

2 VERSIONS OF FRIED DILL PICKLES
Adapted by BumbleBeeBoogie

FRIED DILL PICKLES

1 cup white all purpose 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 dill pickles, sliced 1/4" thick or 4 cups dill pickle slices, drained
oil for frying

In a large bowl combine the flour, cornstarch, baking powder, and salt. Make a well in center of the mixture; add water, egg yolk, and pickle juice, all at once. 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 small batches, dip the 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 of your choice if desired.

Makes about 8 servings as an appetizer or side dish.
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FRIED DILL PICKLES
8 servings

1 large egg, beaten
3- 1/2 cups white all purpose flour, plus 1 tablespoon
1 cup milk
1 tablespoon Worcestershire sauce
6 drops hot sauce (like Tabasco)
1 teaspoon. salt
3/4 teaspoon freshly ground black pepper
1 quart sliced dill pickles
Vegetable oil

Combine the beaten egg, 1 tablespoon of the flour, milk, worcestershire sauce and hot sauce; stirring well. Set aside.

Combine the 3-1/2 cups flour, salt, and pepper; mix well.

Dip drained pickles into milk mixture and dredge in flour mixture.

Deep fry at 350 degrees F. until the pickles float to the surface. Drain.