Title: Gaudet's Deep-Fried Pickles
Categories: Pickle Dill Appetizer
Yield: 4 Servings
| 1 | c | Sour cream |
| 1/4 | c | Prepared blue cheese dressin |
| 1 | | 16-oz jar sliced dill pickle |
| | | Oil for deep-frying |
| 1/4 | c | Mayonnaise |
| 2 | tb | Dijon-style mustard |
| 3 | c | Seasoned bread crumbs |
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]