DEEP FRIED PICKLES

In a mixing bowl combine flour, cornstarch, baking powder, and salt. Mix together.

In the same bowl add the water, egg yolk, pickle juice, and dill. Beat together until there is a smooth yet thick batter.

Refrigerate the batter for 30 minutes covered.

For Deep Frying: Make sure there is oil in the deep fryer to the fill line. Plug in/turn on to a medium temperature (if you have a temperature adjusting knob, just above the middle setting is fine, otherwise don't worry about it).

When the oil is hot, add about a cup of pickles at a time to the batter and thoroughly coat. Lower the fryer basket. Add one pickle at a time to the oil, shaking off excess batter as you dip. Shake the fryer basket after you add each pickle to avoid the batter sticking to the basket. Keep adding pickles until the basket is full or the first pickles are turning golden.

The pickles are done when the majority of the pickles are a golden color and crisp: about 2-4 minutes. Empty basket in a bowl lined with paper towel to cool and repeat with the next cup of pickles.

For Pan Frying: Heat 2 iches of oil vegetable or canola oil in a saucepan to about 375 degrees (about medium heat). Be sure to have a solid metal slotted spoon handy.

When the oil is hot, add about a cup of pickles at a time to the batter and thoroughly coat. Add one pickle at a time to the oil, shaking off excess batter as you dip. Carefully stir the oil after you add each pickle to avoid the batter sticking to the pan. Keep adding pickles until the pan is full or the first pickles are turning golden.

The pickles are done when the majority of the pickles are a golden color and crisp: about 2-4 minutes. Use the slotted spoon to carefully empty the pan of the pickles into a bowl lined with paper towel to cool and repeat with the next cup of pickles.

Once the pickles have cooled down a little, dish and serve and enjoy!