Fried Dill Pickles

I am told that they serve these in PoFolks Restaurant ... among other places. Breaded, fried, dill pickle slices. . Suddenly, dill pickle pies don't sound quite so strange .... There's a story about how this all started located here. . They say a Southerner will try frying anything at least once ... and if it don't taste too bad, they'll do it again. . Bet you just can't wait to try this ... go ahead ... cook some up, pass them around the family ... tell them it's fried zuchini ... :-)

What Do I Need?	.
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
• vegetable oil for frying
• a large bowl
• a wire whisk
• a deep fryer or large saucepan
• paper towels
What Do I Do?
1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.
2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately ... with your favorite Ranch dressing ... or a nice chipotle sauce.