Monday, 30 July 2012

Fried Pickles

  • 6 whole Small To Medium, Kosher Dill Pickles
  • 1 cup All-purpose Flour
  • ½ cups Whole Milk
  • 2 whole Beaten Eggs
  • ⅔ cups Corn Meal (or Fine Dry Breadcrumbs)
  • ½ cups Canola Oil (or Peanut Oil
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