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Deep-Fried Pickles

Source of Recipe


Jennifer Clement, Maggie's Pickle Cafe (Hot Springs, AR)



List of Ingredients



• 24 dill pickle spears, chilled
  
• Egg wash (recipe follows)
  
• Breading (recipe follows)
  
• Canola oil, for frying
  
• Ranch Dressing (recipe follows)
  






Instructions



1. Using only very cold pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
   
   
2. In a deep fryer, heat oil to 375° F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
   
   
3. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3½ minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
   
   Makes 24 pickles.
   
   ............
   
   EGG WASH
   
   • 2 cups milk
   • 2 eggs
   • Pinch lemon pepper
   • Pinch dill weed
   • Pickle juice
   
   In a baking dish, whisk all egg wash ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
   
   ............
   
   BREADING
   
   • 2½ cups cornmeal
   • 1½ cups all-purpose flour
   • ½ cup lemon pepper
   • ½ cup dill weed
   • 4 tsp paprika
   • 2 tsp garlic salt
   • Pinch cayenne (or more, to taste)
   
   Combine all ingredients in a baking dish.
   
   ............
   
   RANCH DRESSING
   
   • ½ cup buttermilk
   • ½ cup sour cream
   • 3 Tbsp minced parsley leaves
   • 2 Tbsp chopped green onion
   • 1½ Tbsp apple cider vinegar
   • 2 tsp freshly ground pepper
   • 1 tsp Dijon mustard
   • ½ clove garlic, minced
   • Mayonnaise
   
   In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.