Deep Fried Pickles (Bread and Butter) With Honey Mustard Dipping

• FOR SAUCE
• sour cream↗1⁄2 cup
• Dijon mustard↗1⁄4 cup
• mayonnaise↗1⁄4 cup
• honey↗2 tablespoons
• FOR PICKLES
• vegetable oil, for frying↗
• flour, all purpose↗1⁄2 cup
• eggs, beaten↗2
• cornmeal↗1⁄2 cup
• salt and pepper
• bread and butter pickles, sliced (from a 16 ounce jar)↗48

Step-by-step instructions

1. 1

   FOR THE SAUCE.

2. 2

   In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).

3. 3

   FOR PICKLES.

4. 4

   In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.

5. 5

   Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.

6. 6

   Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.

7. 7

   When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.

8. 8

   Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.

9. 9

   Serve pickles hot with dipping sauce.