Well we just got through talking about fried green tomatoes, squash and eggplant. We might as well stay on the health food kick for this last recipe of the day, too, hadn’t we?
- 2 cups all purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs
- 3 cups thin sliced dill pickles, drained
- 1 cup milk
In a small bowl add the flour, salt and pepper. In another small bowl, beat eggs and stir in milk. Take pickle chips and dap them with a paper towel to dry them. Dip in egg and milk, then in flour and seasonings.
Fry pickles in a skillet, turning once, until both sides brown.