Fried Dill Pickles

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
vegetable oil for frying

1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.


2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately.

CRACKER BARREL'S LEMON ICE BOX PIE

1 (14 oz) can Eagle Brand Sweetened Condensed Milk
3 egg yolks
3 oz minute maid pure lemon juice
1 graham cracker crust (8 or 9-inch)
14 vanilla wafers
4 oz Cool Whip, thawed


Combine milk, yolks, and lemon juice with wire whip. Pour into
pie shell.
Arrange vanilla wafers around pie pushing into the filling so
only 1/2 the wafer is showing.
Spread Cool Whip over top evenly, and cover with Saran Wrap.
Put in freezer at least 2 hours. Best served very cold.

Wow, this post is a bit troubling! I've had these before at the Minnesota state fair. Is there anyway to do this without buying a deep fryer? I've been meaning to get one, but have just yet.

You can substitute with a deep bottom skillet or a wok

Or as Mama stated, even a 3 Qt saucepan would work.