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Pickle slices fried in a cornmeal batter.
Heat vegetable oil in a large pot to 380ºF.
Set up a dredging station by combining egg and milk in one small bowl and set aside. Combine cornmeal, salt, pepper, paprika, garlic powder and mustard powder in another. And put flour in a third small bowl.
Dip pickles into the flour, then into the egg, then into the cornmeal mixture. Then carefully drop into hot oil.
Fry until golden brown, about 3 minutes, then remove them from the oil and set on a paper towel to dry. Be sure to just let the pickles fry until golden brown, about 3 minutes. If they’re undercooked, the cornmeal gets really hard and chewy, but if they’re overcooked, they start to taste like popcorn.
Serve with ranch dressing, and enjoy!
Makes 1 1/2 to 2 cups.
Simple and easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!