1 c. flour
1/4 c. cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 c. ice water
1 egg yolk
2 T. dill pickle juice
8 medium dill pickles, sliced 1/4-inch thick or 4 c. dill pickle slices, drained
vegetable oil for frying
Stir the flour, cornstarch, baking powder and salt into a large bowl. Make a well in the center of
the dry ingredients. Combine the ice water, egg yolk and pickle juice and add all at once to the dry ingredients.
Stir with a wire whisk to make a smooth batter. (If you'd like, a couple of drops of hot pepper sauce may be added as
well.) Cover the bowl and refrigerate for 30 minutes. Heat at least 2 inches of oil in a deep fryer or a large
saucepan to 375 degrees. Dip the pickle slices into the batter to coat evenly and lightly. Fry in the hot oil
until golden brown and crisp, about 1 1/2 to 2 minutes. (Be careful not to crowd the chips!) Drain on paper towels
and serve at once. (Ranch salad dressing makes an excellent dipping sauce for these.)
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