Instructions:

Fried Dill Pickles

Source: Restaurants and Institutions magazine

This is what they serve you at the local restaurant,

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoon pickle juice
8 medium to large pickles, sliced 1/4 inch thick
    or use 4 cups drained dill pickle slices
Oil

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center and add water, egg, pickle juice and stir at once. Stir with whisk to make smooth batter. Cover bowl and refrigerate for 30 minutes.

Heat at least 2 slices in batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1 1/2 to 2 minutes. Drain and serve at once.