Ingredients
- Pickles
- 1 small jar organic, thick-sliced dill pickles (hamburger slices)
- 1 cup flour
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 egg
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- Spicy Ranch:
- 1/3 cup Ranch dressing (use your favorite brand or make your own
- 1-2 teaspoons hot sauce
Directions
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In a heavy-bottomed pan, heat 1-inch of vegetable oil over medium heat. Heat oil to 365 degrees, or until a bread crumb dropped into oil floats to the top and sizzles.
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Meanwhile, in a flat bowl, combine flour, paprika, garlic powder and pepper. Whisk to combine and set aside.
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Then, in another flat bowl, whisk together egg, Worcestershire, hot sauce, milk and salt. Set aside.
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Place a layer of paper towels on a plate, and lay pickles in a flat layer. Dab the moisture off the top of the pickles with another paper towel.
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Prepare a dipping station. Line up your pickles, flour, egg mixture and another clean plate.
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Dip a pickle into the flour,and flip it over several times to coat.
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Dip the pickle into the egg wash quickly, just to moisten the flour.
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Then, dip the pickle back into the flour, and flip several times to coat well with flour.
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Lay dipped pickle on to the clean plate, and repeat with all pickles.
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Move your dipped pickles over to the stove top.
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Prepare a draining station next to your stove by lining a plate with paper towels, or using a wire rack over a baking sheet (lined with paper towels.)
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Open your windows and turn your vent fan on to avoid a stinky, post-pickle house. :)
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Using tongs or a spider spoon, carefully place a few pickles into the hot oil. Don’t overcrowd your pan, it will drop the temperature of your oil and you’ll end up with soggy pickles!
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Fry pickles until golden brown, then remove from oil and allow to drain on your draining station.
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To prepare Spicy Ranch dressing, simply combine ranch dressing with hot sauce until desired heat is reached.