Deep fried what?!!

 

  Pickles!  Okay I know what you are thinking, that is gross.  Maybe it is, I don't know, but when I had these the other day I HAD to find a recipe for them.  Try 'em out and see what you think!

Deep Fried Pickles

adapted from Jennifer Clement of Maggie's Pickle Cafe

Ingredients

• 12 dill pickle spears, chilled
• Egg wash, recipe follows
• Breading, recipe follows
• Canola oil, for frying
• Ranch dressing for dippin'

Directions

Using very cold dill pickle spears, dip pickle into egg wash and then coat with breading.  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:

1 cups milk

1 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

Breading:

1 cup cornmeal

1/4 cup Panko bread crumbs

3/4 cup all-purpose flour

1/4 cup lemon pepper

1/4 cup dill weed

2 teaspoons paprika

1 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.

Eat funky well my friends!