Deep Fried Pickles

Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading.

Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper.

Chill for at least 30 minutes.

In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.

Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.

Remove to a paper towel-lined plate to drain.

Serve with Ranch Dressing.

2 cups milk

2 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

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 paprika

2 teaspoons garlic salt

Pinch cayenne pepper, or more to taste

For egg wash: In a baking dish, whisk all ingredients together, except pickle juice.

Add pickle juice, to taste, and whisk to combine.

For breading: Combine all ingredients in a baking dish.

1/2 cup buttermilk

1/2 cup sour cream

3 tablespoons minced parsley leaves

2 tablespoons chopped green onion

1 1/2 tablespoons apple cider vinegar

2 teaspoons freshly ground pepper

1 teaspoon Dijon mustard

1/2 garlic clove, minced

Mayonnaise

In a large mixing bowl, stir all ingredients together, except mayonnaise.

Add mayonnaise, as needed, to thicken.

Refrigerate until ready to serve.