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Gaudet's Deep-Fried Pickles

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Appetizer Pickles


  • 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]