DEEP FRIED DELTA DILL PICKLES
(Added July, 2003)

• 1 pint sliced dill pickles, undrained
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
• 1/2 teaspoon Tabasco
• 1 1/2 to 2 teaspoons ground red pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon paprika
• Vegetable oil

-- Drain pickles, reserving 2/3 cup pickle juice.
 
-- Press pickles between paper towels.
 
-- Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce.
 
-- Stir well and set aside.
 
-- Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika.
 
-- Blend well.
 
-- Dip pickles in egg mixture, then dredge in flour mixture.
 
-- Fry coated pickles in 375-degree oil until golden brown.
 
-- Drain on paper towels.

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