Living in the South, we all love us some pickles. Add a little grease and you've got some fine eating. Hope you enjoy it!
Fried Pickles
3 cups vegetable oil
3/4 cup cornmeal
1/3 cup plus 1/2 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2/3 cup milk
1 large egg
1 32-oz. jar dill pickles
Ranch Dressing
Combine cornmeal, 1/3 cup flour, black pepper, cayenne pepper and salt. Mix thoroughly.
In a bowl, whisk together the milk and egg.
Cut each pickle into spears, about eight per pickle. Blot pickles dry and then put them in a bowl with the remaining 1/2 cup flour.
Dip the spears into the egg mixture, then coat with the cornmeal mixture.
Heat oil in a deep pot over medium heat until it reaches 375 degrees. Fry a batch of spears (about 8 to 10) for about 3 minutes or until golden brown. Transfer to a paper towel. Repeat until all the spears are fried.
Serve with ranch dressing.
