Ingredients

The following ingredients have 4 Servings
  • 1 jar dill pickle spears
  • 1 cup flour
  • 1/2 cup plain yellow cornmeal
  • 1 tablespoon seasoned salt
  • 1 cup milk
  • vegetable oil for frying
  • ranch dressing for dipping

Instruction

  • Pour vegetable oil to a depth of at least 1/2 inch in a medium-sized skillet and place over medium-high heat. Drain pickles and place spears on a paper towel-lined plate to absorb moisture while you prepare the breading.
  • Place cornmeal in a small bowl. Add 1/2 cup of flour and seasoned salt. Stir until well combined. In a separate bowl, pour the remaining flour and place milk in a third bowl.
  • Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
  • Carefully place pickles into the hot oil and cook until golden brown, stirring once if needed (about 10 minutes).
  • Remove from skillet and place on a paper towel-lined plate. Allow them to cool for a few minutes before serving with ranch dressing.