Fried Habagardil Pickles

with Three Dips

FRIED HABAGARDIL PICKLES 

Ingredients: 

1 Egg, beaten
1 cups Milk
1 tablespoon Flour
1 tablespoon Worcestershire Sauce
1 teaspoon Pops' Pepper Patch Smoky Habanero Pepper Sauce or Pops' Pepper Patch Warm Chipotle Pepper Sauce
¾ teaspoon Salt
¾ teaspoon Pepper
3 ½ cup Flour
1 Jar of any variety of Pops' Pepper Patch Habagardil Pickles
Oil for deep frying

So Simple Directions:

1. Combine first 5 ingredients, stirring well. Set aside.
2. Combine 3 ½ cups flour, salt and pepper, stirring well.
3. Drain entire jar of Habagardils.
4. Dip pickles in milk mixture and dredge in flour mixture, repeat process.
5. Preheat oil to 350 degrees.
6. Deep fry in hot oil until pickles float to surface and are golden brown.
7. Drain on paper towels.

Deep Fried Habagardils are even better when you serve them with a choice of dips. 

Here are 3 of Pops' favorites.

HORSERADISH DIP

Ingredients:   

2 cups Mayonnaise
½ cup White Horseradish
2 teaspoons Lemon Juice
2 teaspoons Dry Mustard
½ teaspoons Salt

RANCH DIP

Ingredients:   

¾ cup sour cream
½ cup mayonnaise
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh chives
¼ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

HONEY MUSTARD

Ingredients:

1 cup Mayonnaise
4 tablespoons Sugar
4 tablespoons Cider Vinegar
6 tablespoons Honey
2 tablespoons French Mustard (or any other kind will do)
2 tablespoons Soy Sauce

The Simple Directions for all three:

Mix all the ingredients.

You may also want to try the Delicious, Smokey taste of Pops' Creamy Salsa Dip using Pops' Pepper Patch Scovie Award-Winning Chipotle Salsa.