Description
Pickle slices fried in a cornmeal batter.
Ingredients
- 1 whole Egg, Beaten
- 1 Tablespoon Milk
- 1 cup Cornmeal
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Paprika
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Mustard Powder
- ½ cups Flour
- 1 cup Sliced Pickles
- Ranch Dressing, To Serve
- Vegetable Oil, For Frying
Preparation
Heat vegetable oil in a large pot to 380ºF.
Set up a dredging station by combining egg and milk in one small bowl and set aside. Combine cornmeal, salt, pepper, paprika, garlic powder and mustard powder in another. And put flour in a third small bowl.
Dip pickles into the flour, then into the egg, then into the cornmeal mixture. Then carefully drop into hot oil.
Fry until golden brown, about 3 minutes, then remove them from the oil and set on a paper towel to dry. Be sure to just let the pickles fry until golden brown, about 3 minutes. If they’re undercooked, the cornmeal gets really hard and chewy, but if they’re overcooked, they start to taste like popcorn.
Serve with ranch dressing, and enjoy!
Makes 1 1/2 to 2 cups.
