This fried pickle recipe appeared on November 19, 1962 in the Oakland (CA) Tribune, page 23. The recipe came from an appetizer prepared for the Newspaper Food Editors Conference of the same year in New York City.
Recipe makes 36-40 pickle slices
1 cup sweet cucumber pickle slices
1 cup unsifted pancake mix
2/3 cup milk
Oil for frying
- Drain pickle slices on paper towels, turn once to dry both sides of pickle well.
- Combine eggs and milk; add gradually to pancake mix, stirring during addition and until mixture is smooth.
- Heat oil in electric fry pan with temperature control set at 375 degrees F., or in skillet on medium fire. Dip drained pickle slices, one at a time into batter covering pickle slice entirely. Fry in hot fat until golden brown and turn, about one minute. Drain slices on paper towel and serve at once while hot.
Note: Use any pickle slices…sweet, candied, sweet pickle chips, etc.