Sunday, July 24, 2011

Fried Dill Pickles

Fried Dill Pickles
                                                                 Serves: 6-8                  

OBJ: TCW be able to use her deep fryer more than once during one day by frying chicken and theseJ


Peanut oil, for frying
1 cup milk
1 egg
Pinch cayenne
Splash pickle juice
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped dill
1 jar whole dill pickles, sliced into spears

1. Preheat your deep-fryer to 375 degrees F
2. Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice
3. Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish
4. Thoroughly dry the pickles with paper towels
5. Dredge the pickles first through the wet, then the dry ingredients
6. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes
7. Remove to a paper towel lined sheet tray and immediately season with salt
8. Serve alongside Ranch dressing

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