Twisted Pickles

Paula Todora

By
@ptodora

The key is to not buy store bought pre-sliced dills but whole dills and slice them yourself.

*For dredging, I used whole wheat flour, but you can use any type. For the cornmeal mixture, I used a combination of yellow cornmeal and a self-rising cornmeal mix from While Lily-but you can use


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Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

canola oil for frying
1/2 c
prepared ranch dressing
1/4 c
sour cream
2
or 3 large whole dill pickles
1
egg, beaten
1 dash(es)
hot sauce
3/4 c
milk
1/2 c
flour for dredging
1 dash(es)
black pepper
1 dash(es)
cayenne pepper
1 dash(es)
garlic powder
1/2 tsp
dried dill weed

Directions Step-By-Step

1
Heat oil in a heavy frying pan, filling halfway, on medium high heat to 350 degrees. It’s hot enough when a little flour or cornmeal thrown in starts to sizzle. Then turn the heat down to medium.
2
In a medium bowl, mix ranch and sour cream. Chill until ready to serve.
Set up your station in this order: flour, egg wash, cornmeal mixture.
In a medium bowl, mix egg and milk. Place flour in a separate medium bowl. Mix cornmeal, flour, cornstarch or self-rising cornmeal mix (or any cornmeal mix), cayenne, garlic powder and dried dill in another bowl.
3
Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
4
Dip cold drained pickle slices into the flour, shaking off excess. Then dip in egg mixture and then in cornmeal mixture.
Fry slices, about 8-10 at a time, 2-3 minutes on each side, or until light golden, flipping. Drain on paper towels and serve with ranch dip.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern
Collection: The Great Tailgate!