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Recipe: Deep Fried Dill Pickles

• 24 Dill Pickle Spears*, chilled
• Egg wash, recipe follows
• Breading, recipe follows
• Canola oil, for frying
• Ranch Dressing

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. 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 ½ minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing

Egg Wash:
• 2 cups milk
• 2 eggs
• Pinch lemon pepper
• Pinch dill weed
• Dill Pickle Juice*

In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice to taste, and whisk to combine.

• 2 ½ cups cornmeal
• 1 ½ cups all-purpose flour
• ½ cup lemon pepper
• ½ cup dill weed
• 4 tsp paprika
• 2 tsp garlic salt
• Pinch cayenne pepper, or more to taste

Combine all breading ingredients in baking dish.

* Try dill-licious pickles from Cain’s, Gedney and Del Monte®

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