Ingredients
  • 3   cups 
    vegetable oil
  • 3/4  cup 
    cornmeal
  • 1/3  cup 
    plus 1/2 cup all-purpose flour
  • 1/4  teaspoon 
    black pepper
  • 1/4  teaspoon 
    cayenne pepper
  • 1/8  teaspoon 
    salt
  • 2/3  cup 
    milk
  • 1   
    large egg
  • 1  32  ounce jar 
    dill pickles
  •  
    Bottled ranch dressing
Directions
1.
Heat oil in a deep pot over medium heat until it registers 370 to 375 degrees on a deep-fat fry thermometer.
2.
Mix cornmeal, 1/3 cup of the flour, the pepper, cayenne and salt in a large resealable plastic bag.
3.
Whisk milk and egg together in a medium bowl.
4.
Cut pickles into spears (about 8 per pickle). Blot dry on paper towels and toss in a bowl with remaining 1/2 cup flour.
5.
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).
6.
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.
Nutrition information
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
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