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

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“A great snack from the cookbook Y'all Come and Eat by the Deen Brothers”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE SAUCE.
  2. In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
  3. FOR PICKLES.
  4. In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
  5. 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.
  6. 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.
  7. When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
  8. Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
  9. Serve pickles hot with dipping sauce.

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