Deep-fried Dill Pickles

Description
Makes about 8 servings as an appetizer

Ingredients

 * 1 cup all-purpose flour
 * ¼ cup cornstarch
 * 1 tsp baking powder
 * ¼ tsp salt
 * 1 cup ice water
 * 1 egg yolk
 * 2 tablespoons Strub’s Full Sour Dill Pickle brine
 * 4 cups drained Strub’s Full Sour Dill Pickles, sliced into ¼-inch thick medallions
 * vegetable oil for frying

Directions

 * 1) Stir flour, cornstarch, baking powder and salt into large bowl.
 * 2) Make a well in centre; add water, egg yolk and pickle juice, all at once.
 * 3) Stir with wire whisk to make a smooth batter.
 * 4) Cover bowl and refrigerate for 30 minutes.
 * 5) Heat at least 2 inches of oil in deep fryer or large saucepan to 375°F.
 * 6) In batches, dip pickle slices in the batter to coat evenly and lightly.
 * 7) Fry without crowding in hot oil until golden and crisp, 1½ to 2 minutes.
 * 8) Drain on paper towels and serve at once.