Deep Fried Dill Pickles                
 

Ingredients:
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Sour Dill Pickle brine
4 cups drained Sour Dill Pickles, sliced into 1/4-inch thick medallions
Vegetable oil for frying

Directions:
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish. dish.