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Name: Ricks on the Bricks Fried Dill Pickles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 c Whole Milk; 1 16-oz jar hamburger dill pickles; Salt and pepper; Vegetable oil for frying; 3 c Flour; 5 dr Yellow food coloring (or more)

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INGREDIENTS

1 c Whole Milk
1 16-oz jar hamburger dill pickles
Salt and pepper
Vegetable oil ; for frying
3 c Flour
5 dr Yellow food coloring ; (or more)

INSTRUCTIONS

Spread pickles in single layer on paper towels to drain. In small bowl, combine milk and enough yellow food coloring to produce a medium color. Place flour, salt and pepper to taste in large, shallow bowl. Set aside. To small saucepan, add enough oil to come 1 inch up the side of the pan. Heat oil to 350 F. over medium-high heat. In small batches, submerge pickles in milk mixture. Transfer to flour bowl and roll in flour to coat all sides well. Separate slices if they stick together. Repeat process by returning pickles to milk mixture and flour, again making sure slices are coated evenly and do not stick together. Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden brown and crispy. Drain on paper towels. Repeat this process until all pickles are cooked. Makes 6 servings. Cooks Notes: This recipe appeared in Dotty Griffiths column (about restaurant French fries) in the Dallas Morning News on 7/31/96. It was a "Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served a delectable hors doeuvre at a party in Fort Worth. The hostess said the treat--enjoyed by all the guests--came from Ricks on the Bricks (in Fort Worth)..." Dotty replied: "Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at left. Add it to your deep-fried collection." Posted to MC-Recipe Digest V1 #216 Date: 25 Aug 96 13:53:02 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>

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Ricks on the Bricks Fried Dill Pickles

1 c Whole Milk
1 16-oz jar hamburger dill pickles
 Salt and pepper
 Vegetable oil for frying
3 c Flour
5 dr Yellow food coloring (or more)

Spread pickles in single layer on paper towels to drain.  In small bowl,  combine milk and enough yellow food coloring to produce a medium color.    Place flour, salt and pepper to taste in large, shallow bowl.  Set aside.    To small saucepan, add enough oil to come 1 inch up the side of the pan.  Heat oil to 350 F. over medium-high heat.    In small batches, submerge pickles in milk mixture.  Transfer to flour bowl  and roll in flour to coat all sides well. Separate slices if they stick  together.    Repeat process by returning pickles to milk mixture and flour, again making  sure slices are coated evenly and do not stick together.    Carefully drop one by one into hot oil and fry 3 to 5 minutes or until  golden brown and crispy. Drain on paper towels. Repeat this process until  all pickles are cooked. Makes 6 servings.    Cooks Notes:  This recipe appeared in Dotty Griffiths column (about  restaurant French fries) in the Dallas Morning News on 7/31/96. It was a  "Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served  a delectable hors doeuvre at a party in Fort Worth. The hostess said the  treat--enjoyed by all the guests--came from Ricks on the Bricks (in Fort  Worth)..."  Dotty replied: "Dear C.B.: Rick Mumford was happy to share the  recipe, in the Recipe File at left. Add it to your deep-fried collection."  Posted to MC-Recipe Digest V1 #216    Date: 25 Aug 96 13:53:02 EDT    From: Paul & Terri Law <103366.1520@CompuServe.COM>

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 6

Calories: 288
Calories from Fat: 11 (4%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 1mg		0 %
Sodium 684.7mg		24 %
Potassium 163.5mg		4 %
Total Carbohydrate 59.6g		18 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 56.8g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 288

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