TWISTED PICKLES
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
Provided by Paula Todora @ptodora
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- Heat 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.
- In 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.
- Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
- Dip 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.
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