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Gaudet's Deep-Fried Pickles

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    Ingredients Jump to Instructions ↓

    1. 1 c Sour cream

    2. 1/4 c Prepared blue cheese dressin

    3. 1 ea 16-oz jar sliced dill pickle

    4. 1 x Oil for deep-frying

    5. 1/4 c Mayonnaise

    6. 2 tb Dijon-style mustard

    7. 3 c Seasoned bread crumbs

    Instructions Jump to Ingredients ↑

    1. Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping. From: Steve Herrick Source: [Bob Gaudet - owner of the Porthole Pub, Lynn, MA] Source: [Best Recipes - July/August 1991]

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