• 2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cup ice water
  • 2 egg yolk
  • 4 tablespoons Sweet Hottie (Gielow # AM417) pickle juice
  • 8 cups drained Sweet Hottie (Gielow # AM417) pickle slices, sliced 1/4-inch thick
  • Vegetable oil for frying


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

Heat at least 3 inches of oil in deep fryer or large saucepan to 375F. 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.

Serves: 16