Mahnke Family Recipes- Fried Dill Pickles

1 whole1 ¹⁄₂ whole2 whole3 whole egg - beaten1 whole egg - beaten
1 c / 227 g1 ¹⁄₂ c / 340.5 g2 c / 454 g3 c / 681 g milk1 c / 227 g milk
1 T1 ¹⁄₂ T2 T3 T flour1 T flour
1 T1 ¹⁄₂ T2 T3 T Worcestershire sauce1 T Worcestershire sauce
6 drops9.0 drops12 drops18 drops hot sauce6 drops hot sauce
³⁄₄ t / 5 g1 ¹⁄₈ t / 7.5 g1 ¹⁄₂ t / 10 g2 ¹⁄₄ t / 15 g salt³⁄₄ t / 5 g salt
³⁄₄ t1 ¹⁄₈ t1 ¹⁄₂ t2 ¹⁄₄ t pepper³⁄₄ t pepper
3 ¹⁄₂ c / 420 g5 ¹⁄₄ c / 630.0 g7.0 c / 840 g10 ¹⁄₂ c / 1260 g flour3 ¹⁄₂ c / 420 g flour
1 qt / 1 kg1 ¹⁄₂ qt / 1.5 kg2 qt / 2 kg3 qt / 3 kg sliced dill pickles1 qt / 1 kg sliced dill pickles
1 qt / 2 litres1 ¹⁄₂ qt / 3.0 litres2 qt / 4 litres3 qt / 6 litres vegetable oil for frying1 qt / 2 litres vegetable oil for frying

If you like pickles, you will like this. It sounds odd, but it works.

Combine first 5 ingredients, stirring well. Set aside.
Combine 3 1/2 cups flour, salt and pepper, stirring well.
Dip pickles in milk mixture and dredge in flour mixture, repeat process.
Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown.
Drain on paper towels.

Mahnke Family Recipes