Wednesday, May 13, 2020

FRIED DILL PICKLES

1 egg
3/4 cup milk
pinch of cayenne pepper
1/4 cup + 1/2 cup cornstarch
1/2 cornmeal
2 tbsp chopped dill
2 tsp paprika
salt
pepper
3 dozen cold dill pickle slices
canola oil for frying, 2-inches deep
ranch dressing for serving

Beat together egg, milk, and cayenne.
Place 1/4 cup cornstarch into a shallow bowl.
In another dish, mix 1/2 cup cornstarch with the cornmeal, dill, paprika, salt and pepper.

Dip the pickle slices into the plain cornstarch, then egg wash mixture, then the cornmeal mixture.
Fry in the hot oil until golden brown, approximately 3 minutes.

Drain on paper towels then serve with the ranch dressing.

file photo

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