| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Snacks, Vegetables, Appetizers | 1 | Servings |
INGREDIENTS
| Dill pickles; cut in 1/4" Slices, well-drained | ||
| Flour for dipping | ||
| 1 | c | Self-rising flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 3/4 | ts | Accent (opt'l; or suit to Taste)* |
| 1/4 | ts | White pepper |
| 1/2 | ts | Paprika; (Hungarian is best) |
| 1/2 | c | Warm beer |
| 1/2 | c | Buttermilk |
INSTRUCTIONS
WET BATTER *Personally, I always use it. Fry! In deep fryer, or Fry Daddy. Pickles will float to top, turn for a minute more. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 03, 1998
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