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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/3 cup milk |
1 egg |
1 t. dill pickle juice |
1 cup cornmeal |
1/2 cup all-purpose flour |
1 tsp. paprika |
1/2 tsp. each, dried dill weed, garlic powder, and kosher salt |
dash of cayenne |
12 dill pickles spears, chilled |
3 cups vegetable oil |
salt to taste |
Directions:
1. Whisk milk, egg, and pickle juice together in a shallow bowl.
2. Blend cornmeal, flour, and seasonings in a second shallow bowl.
3. Dip pickles first in egg mixture followed by cornmeal mixture
4. Dip again in egg and cornmeal mixtures to double coat, cover wit plastic and refrigerate 3o minutes to set the coating.
5. Heat oil in a deep saucepan over medium-high to 365 degrees.
6. Fry pickles in batches until golden, 3 minutes, turning once.
7. Drain on paper towels; season with salt.
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