Jun 122013

makes 8 servings

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
vegetable oil for deep frying
ranch dressing for dipping

In a shallow bowl, combine flour, salt, and pepper. In another shallow bowl, whisk eggs with milk. Blot pickles with paper towels to remove excess liquid. Dredge pickles in flour mixture. Then dip in egg mixture. Then dredge in flour again. Let pickles set while oil heats up. Pour oil in a heavy bottom pan or fryer to 375°F. Fry pickles in batches until golden brown on both sides. Serve warm with ranch dressing.

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 June 12, 2013  Posted by at 4:19 pm Appetizers Tagged with: