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Deep-Fried Dill Pickles

Makes: 8 to 10 servings
Prep 25 mins Cook 3 mins  per batch
Deep-Fried Dill Pickles
  • 1 16  ounce jar  dill pickle burger slices, drained
  • 1  cup  yellow cornmeal
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  ground black pepper
  • 2  eggs, lightly beaten
  • 1/2  cup  milk
  •  Vegetable oil

1. Pat pickle slices dry with paper towels. In a small bowl, combine cornmeal, flour, garlic powder, and pepper. In another small bowl, combine eggs and milk. Dip pickle slices into egg mixture, then into cornmeal mixture, turning to coat. Repeat dipping pickle slices into egg mixture, then into cornmeal mixture.

2. In a large skillet, heat 1/4 inch of oil over medium heat. Fry pickle slices, one-fourth at a time, in hot oil for 3 to 4 minutes or until crisp and golden brown, turning once. Remove pickle slices and drain on paper towels.

Nutrition Facts (Deep-Fried Dill Pickles)
  • Servings Per Recipe 8,
  • cal. (kcal) 165,
  • Fat, total (g) 7,
  • chol. (mg) 54,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 2,
  • sodium (mg) 724,
  • Percent Daily Values are based on a 2,000 calorie diet

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