Fried Pickles

1 large egg
3/4 cup milk
Pinch of cayenne
1 cup cornstarch, divided
1/2 cup yellow cornmeal
2 Tablespoons fresh dill, chopped
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon salt
36 dill pickle slices, cold
Canola oil
Ranch dressing for dipping

 

 

Beat egg, milk and a pinch of cayenne. Place 1/2 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with dill, paprika, salt and pepper.

Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375^o F canola oil until golden, about 3 minutes.

Drain on paper towels and serve with ranch dressing.

Recipe Source

Fried Pickles