Twisted Pickles
By
Paula Todora
@ptodora
5
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
*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
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
How to Make Twisted Pickles
- 1Heat 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.
- 2In 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. - 3Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
- 4Dip 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 Twisted Pickles
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern
Collection: The Great Tailgate!
