Deep Fried Pickles

Directions

1. 1
   Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading.
2. 2
   Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper.
3. 3
   Chill for at least 30 minutes.
4. 4
   In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
5. 5
   Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.
6. 6
   Remove to a paper towel-lined plate to drain.
7. 7
   Serve with Ranch Dressing.
8. 8
   2 cups milk
9. 9
   2 eggs
10. 10
    Pinch lemon pepper
11. 11
    Pinch dill weed
12. 12
    Pickle juice
13. 13
    Breading:
14. 14
    2 1/2 cups cornmeal
15. 15
    1 1/2 cups all-purpose flour
16. 16
    1/2 cup lemon pepper
17. 17
    1/2 cup dill weed
18. 18
    4 teaspoons paprika
19. 19
    2 teaspoons garlic salt
20. 20
    Pinch cayenne pepper, or more to taste
21. 21
    For egg wash: In a baking dish, whisk all ingredients together, except pickle juice.
22. 22
    Add pickle juice, to taste, and whisk to combine.
23. 23
    For breading: Combine all ingredients in a baking dish.
24. 24
    1/2 cup buttermilk
25. 25
    1/2 cup sour cream
26. 26
    3 tablespoons minced parsley leaves
27. 27
    2 tablespoons chopped green onion
28. 28
    1 1/2 tablespoons apple cider vinegar
29. 29
    2 teaspoons freshly ground pepper
30. 30
    1 teaspoon Dijon mustard
31. 31
    1/2 garlic clove, minced
32. 32
    Mayonnaise
33. 33
    In a large mixing bowl, stir all ingredients together, except mayonnaise.
34. 34
    Add mayonnaise, as needed, to thicken.
35. 35
    Refrigerate until ready to serve.