Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Fried Dill Pickles

Woodward 1 Egg -- beaten

3 1/2 c Flour -- plus 1 tbsp

1 c Milk

1 tb Worcestershire sauce

6 dr Hot sauce

1 ts Salt

3/4 ts Pepper

1 qt Sliced dill pickles

Salt

Pepper

Vegetable oil

Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 until pickles float to the surface. Drain.

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