Rick's on the Bricks Fried Dill Pickles

16-oz. jar hamburger dill pickles -- sliced

1 cup whole milk

5 drops yellow food coloring -- (5 to 7 drops)

3 cups floursalt and pepper

vegetable oil -- for frying

Spread pickles in single layer on paper towels to drain. In smallbowl, combine milk and enough yellow food coloring to produce a mediumcolor. Place flour, salt and pepper to taste in large, shallow bowl.Set aside. To small saucepan, add enough oil to come 1 inch up the sideof the pan. Heat oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flourbowl and roll in flour to coat all sides well. Separate slices if theystick together.

Repeat process by returning pickles to milk mixture and flour, againmaking sure slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or untilgolden brown and crispy. Drain on paper towels. Repeat this processuntil all pickles are cooked. Makes 6 servings.