Recipe By : Rick Mumford of Rick's on the Bricks, Ft. Worth, TX
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Texas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Jar hamburger dill pickles --
- sliced
1 c Whole milk
5 dr Yellow food coloring -- up to 7
3 c Flour
Salt and pepper
Vegetable oil -- for frying
This recipe appeared in Dotty Griffith's column (about restaurant
French fries) in the Dallas Morning News on 7/31/96. It was a "Reader
Request" from C.B. in Dallas, who said; "Dear Dotty: We were served a
delectable hors d'oeuvre at a party in Fort Worth. The hostess said
the treat--enjoyed by all the guests--came from Rick's on the Bricks
(in Fort Worth)." Dotty replied: "Dear C.B.: Rick Mumford was happy
to share the recipe, in the Recipe File at left. Add it to your
deep-fried collection."
Spread pickles in single layer on paper towels to drain. In small
bowl, combine milk and enough yellow food coloring to produce a
medium color.
Place flour, salt, and pepper to taste in large, shallow bowl. Set
aside.
To small saucepan, add enough oil to come 1" up the side of the pan.
Heat oil to 350 F over medium-high heat.
In small batches, submerge pickles in milk mixture. Transfer to flour
bowl and roll in flour to coat all sides well. Separate slices if
they stick together.
Repeat process by returning pickles to milk mixture and flour, again
making sure slices are coated evenly and do not stick together.
Carefully drop one by one into hot oil and fry 3 to 5 minutes or
until golden brown and crispy. Drain on paper towels. Repeat this
process until all pickles are cooked.
