One jar of dill pickle chips, drained
1/4 cup of water
1 cup of flour
2 cups of COLD milk
seasoned salt to taste
black pepper to taste
Beat eggs and water together until frothy. In a separate bowl mix flour and milk. The milk needs to be COLD! This is the trick for great tempura batter. ICE COLD MILK. Add seasoned salt and black pepper to taste. You could add other seasonings if you like, but this is our favorite blend.
Heat oil in deep fryer to 375. Dip pickles in egg and then tempura. Drop in fryer in batches. Stir to keep them from clumping together. You want a nice, light golden-brown color when you take them out. Drain and enjoy!
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