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Fried Pickle Spears
Makes 12 servings
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Ingredients
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3
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tablespoons all-purpose flour
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1
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teaspoon cornstarch
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3
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eggs
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1
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cup cornflake crumbs
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12
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pickle spears, patted dry
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1/2
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cup corn oil
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Yellow mustard (optional)
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Line serving dish with paper towels; set aside. Combine flour and cornstarch in small bowl. Beat eggs in another small bowl; set aside. Place cornflake crumbs in another small bowl.
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Coat pickle spears in flour mixture, shaking off excess flour. Dip pickle in egg; roll in cornflake crumbs. Repeat with remaining pickles.
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Heat oil in large nonstick skillet over medium heat. Cook four pickles at a time, 1 to 2 minutes on each side or until golden brown. Remove to prepared serving dish. Repeat with remaining pickles. Serve with mustard, if desired.
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© Publications International, Ltd.
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