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  • 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
Heat oil in a deep pot over medium heat until it registers 370 to 375 degrees on a deep-fat fry thermometer.
Mix cornmeal, 1/3 cup of the flour, the pepper, cayenne and salt in a large resealable plastic bag.
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.

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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