Ingredients:
Vegetable oil, for frying1 cup all-purpose flour
Salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal
1 (16-ounce) jar bread and butter pickles
Honey Mustard Sauce, recipe follows
Directions:
In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.
Honey Mustard Sauce:
1/4 cup sour cream1/4 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons honey
