PgrancerThe family recipe box

Snacks · Sides

Deep Fried Pickles

From
Jennifer Clement, Maggie's Pickle Cafe (Hot Springs, AR)
Source
Food Network printout
Serves
24
Prep
25 min
Cook
25 min

Ingredients

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

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

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

Steps

  1. 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.
  2. 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.
  3. For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
  4. For breading: Combine all ingredients in a baking dish.
  5. For ranch dressing: In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Episode#: BE1F13. Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

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