Buffalo Fried Pickles

• Vegetable oil, for frying
• 2 kosher dill pickles (about 6 inches long), sliced lengthwise 1/4 inch thick
• All-purpose flour, for dredging
• 2 large eggs beaten with 2 tablespoons water
• 1 cup fine dry bread crumbs mixed with 1 teaspoon cayenne pepper
• Blue cheese salad dressing and hot sauce, for serving

1. In a large saucepan, heat 1 1/2 inches of oil to 375.
2. Pat the pickle slices dry with paper towels.
3. Put the flour, eggs and bread crumbs in 3 separate shallow bowls.
4. Dredge the pickle slices in flour, shaking off the excess.
5. Dip them in the egg, then coat with the bread crumbs.
6. Fry the pickles, about 5 slices at a time, turning once, until browned and crisp, about 1 minute.
7. Transfer to paper towels to drain.
8. Serve hot, with blue cheese dressing and hot sauce.

vegetable oil, kosher dill pickles, flour, eggs, bread crumbs mixed, cheese salad dressing

Taken from www.foodandwine.com/recipes/buffalo-fried-pickles-cocktails-2011 (may not work)