BATTER FRIED DILL PICKLES
Source: Pickle Packers International
Servings: about 8 as an appetizer or side dish

FOR THE BATTER:
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
FOR THE FRIED PICKLES:
8 medium to large dill pickles, sliced 1/4 inch thick OR use 4 cups drained dill pickle slices
Oil for frying

TO PREPARE THE BATTER:
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.

TO FRY THE PICKLES:
Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees.

In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding (4 to 6 at a time) in hot oil until golden and crisp, 1 1/2 to 2 minutes.

TO SERVE:
Drain on paper towels and serve at once.

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GAUDET'S DEEP FRIED PICKLES
WITH BLUE CHEESE DIPPING SAUCE
Source: Pickle Packers International
Servings: 4

FOR THE DIPPING SAUCE:
1 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared blue cheese dressing
2 tablespoons Dijon-style mustard
FOR THE FRIED PICKLES:
1 jar (16 ounce) sliced dill pickles or pickle chips
3 cups seasoned bread crumbs
Oil for deep frying

TO PREPARE THE DIPPING SAUCE:
Mix sour cream, mayonnaise, blue cheese dressing, and mustard together in a serving bowl. Set aside.

TO FRY THE PICKLES:
Dredge pickles in breadcrumbs and deep-fry oil at 350 degrees until golden.

TO SERVE:
Serve with sauce for dipping.