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Fried Dill Pickles

12 servings

• 1 pint sliced dill pickles, undrained
• 1 large egg, lightly beaten
• 11/2 cups plus 1 tablespoon all-purpose flour
• 1/2 teaspoon hot sauce
• 11/2 to 2 teaspoons ground red pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon paprika
• Vegetable oil for frying

 

Drain pickles, reserving 2/3 cup pickle juice.
Press pickles between paper towels.
In a shallow bowl, combine reserved pickle juice, egg, 1 tablespoon flour and hot sauce.
Stir well and set aside.
In another bowl, combine 11/2 cups flour with red pepper, garlic powder, salt, and paprika.
Blend well.

Dip pickles in egg mixture, then dredge in flour mixture.
Heat oil to 375 degrees and fry pickles until golden brown.
Drain on paper towels.

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