Deep Fried Pickles with Honey Mustard Dipping Sauce Recipe

  • Honey-mustard sauce
  • 1/2 cup sour cream
  • 1/4 cup Dijon Mustard
  • 1/4 cup Mayonnaise
  • Pickles
  • vegetable oil for frying
  • 1/2 cup flour
  • 1/2 cup corn meal
  • Salt and freshly ground black pepper
  • 48 slices bread and butter pickles (from a 16 ounce jar)
For the sauce, in a small bowl, stir together all the sauce ingredients until smooth. (The dipping sauce can be made ahead and refrigerated until ready to use.)

For the pickles, in a heavy pot heat 2 inches of oil to 350 degrees. 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.

Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet. When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown. Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain. Serve pickles hot with honey-mustard sauce for dipping.

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