Anybody eaten these and are they good?

Fried Dill Pickles

Ingredients:

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
8 medium to large dill pickles, sliced 1/4" or use 4 cups drained dill pickle slices
oil for frying

Instructions:

Stir flour, cornstarch, baking powder, and salt into a large bowl.
Make a well in center, add water, egg yolk, and dill pickle juice, at the same time.
Stir with wire wisk to make a smooth batter.
Cover bowl and refrigerate 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees Fahrenheit.
In batches, dip pickle slices in the batter to coat evenly and lightly.
Fry without crowding in hot oil until golden brown and crisp, 1.5 to 2 minutes.
Drain on paper towel and serve at once.
Dip in a sauce if preferred.
Makes about 8 servings as an appetizer or side dish.

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Fried Dill Pickles

These are a real treat!

2 eggs, slightly beaten
1 cup buttermilk
1 tablespoon Worcestershire sauce
4 good shakes Louisiana Hot Sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
2 1/4 cups all purpose flour, divided
1 cup cornmeal
3/4 teaspoon ground black pepper
32 oz. jar of dill pickle spears
Vegetable oil

In a large bowl, combine 1/4 cup flour, eggs, buttermilk, Worcestershire, hot sauce, cayenne and garlic salt.
In a separate mixing bowl, combine the cornmeal, remaining flour and pepper.

Slice the pickles into bite-size chunks and dip into milk mixture, then dredge in the flour mixture.

Deep fry at 365¡ until golden brown. Drain and season with salt and pepper. Serve warm.

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2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste
DIRECTIONS
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste