DEEP FRIED PICKLES (BREAD AND BUTTER) WITH HONEY MUSTARD DIPPING

Deep Fried Pickles (Bread and Butter) With Honey Mustard Dipping image

Provided by SweetSueAl

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup sour cream
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
vegetable oil, for frying
1/2 cup flour, all purpose
2 eggs, beaten
1/2 cup cornmeal
salt and pepper
48 bread and butter pickles, sliced (from a 16 ounce jar)

Steps:

FOR THE SAUCE.
In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
FOR PICKLES.
In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
Serve pickles hot with dipping sauce.

Nutrition Facts : Calories 193.8, Fat 7.4, SaturatedFat 2.7, Cholesterol 61.1, Sodium 490.9, Carbohydrate 28.2, Fiber 1.8, Sugar 9.5, Protein 4.3