Fried Dill Pickles

Makes 12 servings

32-oz. jar whole dill pickles, drained and sliced 1/4-inch thick

1 c. milk

1 egg

1 T. Worcestershire sauce

6 drops hot pepper sauce

3-1/2 c. plus 1 T. all-purpose flour, divided

3/4 t. salt

3/4 t. pepper

oil for deep frying

Optional: ranch salad dressing

Drain pickle slices on paper towels. Whisk together milk, egg, sauces and one tablespoon flour in a medium bowl. Mix remaining flour, salt and pepper in another bowl. Dip pickles into milk mixture, then into flour mixture. Heat one-inch depth oil to 350 degrees in a deep skillet. Add pickles a few at a time; deep-fry until golden on both sides. Drain on paper towels. Serve hot with salad dressing for dipping, if desired.

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