| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pickles, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 1/4 |
c |
Prepared blue cheese dressin |
| 1 |
|
16-oz jar sliced dill pickle |
|
|
Oil for deep-frying |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Dijon-style mustard |
| 3 |
c |
Seasoned bread crumbs |
INSTRUCTIONS
Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a
serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil
at 350 degrees until golden. Serve with sauce for dipping. From: Steve
Herrick Source: [Bob Gaudet - owner of the Porthole Pub, Lynn, MA] Source:
[Best Recipes - July/August 1991]
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