Pickles are an acquired taste, just like green tea and the likes. I am not the type who would pick one up from a jar and eat it as is, although I must admit that I appreciate it as a relish for burgers or sandwiches. When I heard that fried pickles have invaded palates in the US, I thought that it was gross –but it changed ever since I tried it. It is really good! The buttermilk batter lessens the saltiness, making a perfect snack or side.

 

Ingredients:

For the Egg Wash:

2 cups milk

2 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

 

For the Breading:

2 1/2 cups cornmeal

1 1/2 cups all-purpose flour

1/2 cup lemon pepper

1/2 cup dill weed

4 teaspoons creole seasoning

2 teaspoons garlic salt

 

For the Ranch Dressing:

1/2 cup buttermilk

1/2 cup sour cream

3 tablespoons minced parsley leaves

2 tablespoons chopped green onion

1 1/2 tablespoons vinegar

2 teaspoons freshly ground pepper

1 teaspoon Dijon mustard

1/2 garlic clove, minced

Mayonnaise

 

For the dressing, put the buttermilk, sour cream, parsley, green onions, pepper, vinegar, mustard and garlic in a bowl. Mix well. Add mayonnaise to thicken. Transfer the dressing to a jar or sealed container. Refrigerate.

To make the egg wash, combine the eggs, milk, dill weed and lemon pepper in a bowl. Whisk well. Add some pickle juice to taste.

After, prepare the breading by placing the cornmeal, flour, lemon pepper, dill weed, creole seasoning and garlic salt in a plate or baking dish. Mix well.

Dip the pickles in egg wash and coat with breading. Place them in a lined baking tray and

refrigerate them for 30 minutes to 1 hour.

Heat the oil in a deep fryer or frying pan. Deep fry the chilled pickles in batches for 3-4 minutes or until they are golden brown. Transfer to a plate lined with paper towels or a colander to drain the excess oil. Serve immediately with ranch dressing.

 

Photo Courtesy Of: bhamsandwich