Buffalo Fried Pickles

• Vegetarian

• Refrigerated

  • 2 Eggs beaten with, large

• Condiments

  • 1 Blue cheese salad dressing and hot sauce
  • 2 Kosher dill pickles (about 6 inches long

• Baking & Spices

  • 1 All-purpose flour

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 cup Bread crumbs mixed with, fine dry

Found on foodandwine.com

Description

Ingredients

• Vegetable oil, for frying
• 2 kosher dill pickles (about 6 inches long), sliced lengthwise 1/4 inch thick
• All-purpose flour, for dredging
• 2 large eggs beaten with 2 tablespoons water
• 1 cup fine dry bread crumbs mixed with 1 teaspoon cayenne pepper
• Blue cheese salad dressing and hot sauce, for serving

Directions

• In a large saucepan, heat 1 1/2 inches of oil to 375°. Pat the pickle slices dry with paper towels. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge the pickle slices in flour, shaking off the excess. Dip them in the egg, then coat with the bread crumbs. Fry the pickles, about 5 slices at a time, turning once, until browned and crisp, about 1 minute. Transfer to paper towels to drain. Serve hot, with blue cheese dressing and hot sauce.