These fun appetizers from the Food Network are easy to make and were featured in Food Network Magazine.
Prep Time: 15 mins.
Cook Time: 3 mins.
Ready In: 18 mins.
Prepare the dredges for the pickles by beating the egg, milk and pinch of cayenne pepper in one dish, and placing the cornstarch, cornmeal, chopped dill, paprika, salt and pepper in another. Mix well.
Dredge 36 pickles through the cornstarch mixture, then the egg wash mixture, and then back in the cornstarch mixture again. For best results, use cold pickles.
Pour about 2 inches of canola oil in the bottom of a deep fryer. Heat the deep fryer to 375 degrees Fahrenheit. Fry the pickle slices until golden brown, or around 3 minutes. Drain the slices on a paper-towel-lined plate. Serve with ranch dressing or other choice of condiment.