CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Hungarian |
Appetizers, Snacks, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Dill pickles, cut in 1/4" |
|
|
Slices well-drained |
|
|
Flour for dipping |
1 |
c |
Self-rising flour |
1 |
t |
Baking powder |
1 |
t |
Salt |
3/4 |
t |
Accent, opt'l or suit to |
|
|
Taste* |
1/4 |
t |
White pepper |
1/2 |
t |
Paprika, Hungarian is best |
1/2 |
c |
Warm beer |
1/2 |
c |
Buttermilk |
INSTRUCTIONS
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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