Fried Pickles with Ranch Dressing
plus 1/2 cup all-purpose flour
32 oz dill pickles
1Heat oil in a deep pot over medium heat until it registers 370 to 375 on a deep fry thermometer .Mix cornmeal ,1/3 of the flour ,the pepper ,cayenne and salt in a large resealable plastic bag.
2Whisk milk and egg together in a madium bowl.Cut pickles into spears about 8 per pickle .Blot dry on paper towels and toss in a bowl with remaining 1/2 cup of flour.
3Dip 8 to 10 spears in egg mixture .then add to bag with corn meal mixture .Shake to coat pickles .Spread spears onto rack and continue with all the spears in batches of 8 to 10.
4Fry one batch of pickles for 3 minutes until golden.Transfer to paper towel and repeat with all batches,returning oil to 375 befor adding each batch .Serve with ranch dressing.