Recipe from Family Circle
Prep Time: 15 mins
see savings3 cupsvegetable oil
see savings3/4 cupcornmeal
see savings1/3 cupplus 1/2 cup all-purpose flour
see savings1/4 teaspoonblack pepper
see savings1/4 teaspooncayenne pepper
see savings1/8 teaspoonsalt
see savings2/3 cupmilk
see savings1large egg
see savings1 32 ounce jardill pickles
see savingsBottled ranch dressing
Heat oil in a deep pot over medium heat until it registers 370 to 375 degrees on a deep-fat fry thermometer.
Whisk milk and egg together in a medium bowl.
Cut pickles into spears (about 8 per pickle). Blot dry on paper towels and toss in a bowl with remaining 1/2 cup flour.
Dip 8 to 10 spears in egg mixture, then add to bag with cornmeal mixture. Shake to coat pickles. Spread spears onto a rack and continue with all spears (in batches of 8 to 10).
Fry one batch of pickles for 3 minutes until golden. Transfer to a paper towel and repeat with all batches, returning oil to 375 degrees before adding each batch. Serve with ranch dressing.
Per Serving: cal. (kcal) 142, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, pro. (g) 2, sodium (mg) 595, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet