I've been fighting off a cold this weekend but I didn't want to miss the chance to share these delectable little pickles with you. Easy, quick, and oh so good.
Collin loves, loves, loves fried pickles. I feel like when we order them at a restaurant they are doused with way too much salt. So, when he gets a craving, I just whip these bad boys up to satisfy without the unnecessary salt overload.
12 pickle spears
2 cups of canola oil
splash of milk
1 1/2 cups cornmeal
1/2 cup flour
1/2 tsp lemon pepper
1 tsp garlic salt
salt to taste
ranch dressing for dipping
Heat oil in a large skillet on medium high heat. In a shallow baking dish or pie pan whisk together both eggs and a splash of milk. In a separate shallow baking dish mix together the cornmeal, flour, lemon pepper, and salt.
Dip pickle spear in egg wash then cornmeal mixture and repeat. Each pickle spear should go through the egg wash and cornmeal mixture twice. This ensures even coating and enough breading to fry evenly. Add each pickle spear into the hot oil, carefully. Fry each pickle spear for about 3 1/2 minutes or until golden brown. If your oil doesn't completely cover your spears, not to worry, just flip the pickle spear over and fry an additional couple of minutes on the other side or until golden brown. Continue frying each spear until all are deliciously fried to perfection.
Lay each pickle spear on a paper towel to cool and sprinkle with salt to taste. Dip in ranch dressing and enjoy! Definitely a keeper in my house and something you can easily whip up for an appetizer.