Fried pickles (memphis)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dill pickles; cut in 1/4\" Slices, well-drained | ||
| Flour for dipping | ||
| 1 | cup | Self-rising flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Accent (opt'l; or suit to Taste)* |
| ¼ | teaspoon | White pepper |
| ½ | teaspoon | Paprika; (Hungarian is best) |
| ½ | cup | Warm beer |
| ½ | cup | Buttermilk |
Directions
WET BATTER
*Personally, I always use it. Fry! In deep fryer, or Fry Daddy. Pickles will float to top, turn for a minute more.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 03, 1998
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