Rick's On The Bricks Fried Dill Pickles

Directions

1. Spread pickles in single layer on paper towels to drain. In small bowl, combine lowfat milk and sufficient yellow food coloring to produce a medium color.
2. Place flour, salt and pepper to taste in large, shallow bowl. Set aside.
3. To small saucepan, add in sufficient oil to come 1 inch up the side of the pan.
4. Heat oil to 350 F. over medium-high heat.
5. In small batches, submerge pickles in lowfat milk mix. Transfer to flour bowl and roll in flour to coat all sides well. Separate slices if they stick together.
6. Repeat process by returning pickles to lowfat milk mix and flour, again making sure slices are coated proportionately and don't stick together.
7. Carefully drop one by one into warm oil and fry 3 to 5 min or possibly till golden and crispy. Drain on paper towels. Repeat this process till all pickles are cooked.
8. Makes 6 servings.
9. restaurant French fries) in the Dallas Morning News on 7/31/96. It was a
10. "Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served a delectable hors d'oeuvre at a party in Fort Worth. The hostess said the treat-enjoyed by all the guests-came from Rick's 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 in it to your deep-fried collection."