Thursday, October 8, 2009
Fried Dill Pickles
I have been on the hunt for the recipe that most resembles the pickles that I had in Texas last weekend. This version sounds the closest to what I had.
I thought I might try these pickles when we have company this weekend. Our whole family is excited and looking forward to a visit by my Aunt Vivian and Uncle Henry. They've been traveling with their RV group and called from the Grand Canyon to let us know that they're coming our way. This is the only part of either side of our family that got to come westward this year, so we can't wait to see them. The last time they were here was for our two older sons' graduations two years ago. It will be a treat to have some family here!
Fried Dill Pickles (found this through Google search on E-How)
1 qt. thin, ridged dill pickle slices, well-drained
In medium bowl: 2 eggs; 1 C milk; 1 tsp Lawry's Seasoning Salt and 1/8 tsp pepper. Stir well and set aside.
In second bowl: 1 C cornmeal and 2 C flour; stir and set aside.
Dip pickles first in milk mixture, then dredge in flour mixture. Deep fry at 350 degrees or in heavy skillet on stove top with 1 1/2 C canola oil. Drain well on paper towels. Add a little more seasoning salt and pepper. Serve with buttermilk ranch dressing.
I will be at these recipe swaps today: