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 â€“but it changed ever since I tried it. It is really good! The buttermilk batter lessens the saltiness, making a perfect snack or side.
For the Egg Wash:
2 cups milk
Pinch lemon pepper
Pinch dill weed
For the Breading:
2 1/2 cupsÂ 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 cupÂ sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons vinegar
2 teaspoons freshly ground pepper
1 teaspoonÂ Dijon mustard
1/2 garlic clove, minced
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