Deep Fried Pickles

Recipe courtesy Jennifer Clement, Maggie's Pickle Cafe, Hot Springs, AR

Prep Time: Inactiv e Prep Time: Cook Time:

25 min 30 min 25 min

Lev el: Easy

Serv es: 24 pickles

Ingredients
24 dill pickle spears, chilled Egg wash, recipe follows Breading, recipe follows Canola oil, for frying Ranch dressing, recipe follows

Directions
Using only very cold dill 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 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 1/2 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 Breading: 2 1/2 cups cornmeal 1 1/2 cups all-purpose flour 1/2 cup lemon pepper 1/2 cup dill weed 4 teaspoons paprika 2 teaspoons garlic salt Pinch cayenne pepper, or more to taste For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine. For breading: Combine all ingredients in a baking dish.

Ranch Dressing: 1/2 cup buttermilk 1/2 cup sour cream 3 tablespoons minced parsley leaves 2 tablespoons chopped green onion 1 1/2 tablespoons apple cider vinegar 2 teaspoons freshly ground pepper 1 teaspoon Dijon mustard 1/2 garlic clove, minced Mayonnaise In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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