Deep Fried Pickles
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola Oil, for frying
Ranch Dressing
Using only very cold dill pickle spears, dip 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 degrees 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 ½ minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice to taste, and whisk to combine.
Breading
2 ½ cups cornmeal
1 ½ cups all-purpose flour
½ cup lemon pepper
½ cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
Combine all ingredients in a baking dish.
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