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
- 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.
- In a deep fryer, heat oil to 375� F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
- Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3� minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Makes 24 pickles.
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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.
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BREADING
� 2� cups cornmeal
� 1� cups all-purpose flour
� � cup lemon pepper
� � cup dill weed
� 4 tsp paprika
� 2 tsp garlic salt
� Pinch cayenne (or more, to taste)
Combine all ingredients in a baking dish.
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RANCH DRESSING
� � cup buttermilk
� � cup sour cream
� 3 Tbsp minced parsley leaves
� 2 Tbsp chopped green onion
� 1� Tbsp apple cider vinegar
� 2 tsp freshly ground pepper
� 1 tsp Dijon mustard
� � 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.
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