~Restaurant Trial Recipe II~

Here's another one I'm thinkin' bout servin' once I get my restaurant open!

This would be one of the appetizers and also on our sampler plate. Once again, be blunt and tell me what ya think! :)

Fried Pickles with a Honey-Mustard Dippin' Sauce

Honey-Mustard Sauce Pickles

1/2 cup sour cream                              Vegetable oil for fryin'

1/4 cup Dijon Mustard                         1/2 cup all-purpose flour

1/4 cup mayonnaise                            2 large eggs, beaten

2 tablespons honey                            1/2 cup cornmeal

48 slices of bread and butter pickles

For the sauce, in a small bowl, stir together all the sauce ingredients until smoth. Refrigerate for later.

For the pickles, in a heavy pot, heat 2 inches of oil to 350 degrees F. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third; season the cornmeal with salt and pepper.

Dip the pickles first in the flour, shake off the excess; dip into the beaten egg, then dredge in the cornmeal to coat. Laye on a baking sheet. When all the pickles are coated, fry them in batches in the hot oil about thirty seconds or until brown. Using a slotted spoon, transfer the pickles to a paper towel lined plate to drain. Serve pickles with the honey-mustard sauce you made earlier! :)