Has the whole world been frying pickles behind my back and no one bothered to tell me about it? I saw these in a magazine and thought how brilliant, but something tells me this is not a new phenomenon.

I love them. They are my new go to way of eating pickles. I think I might even put them on burgers. Or fish sandwiches.

Dipped in ranch dressing they are the perfect little bite-sized apps, the ones where you mindlesslydevour ten of them before you know what has happened. Maybe that’s not good.

Anyway, whip these out at your next gathering and watch folks swoon.

Beat egg, milk and a pinch of cayenne. Place 1/2 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with dill, paprika, salt and pepper.

Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375o F canola oil until golden, about 3 minutes.

Drain on paper towels and serve with ranch dressing.

Maybe with potato salad?

I ate way too many of these. Thank goodness my life is filled with lots of hard physical labor to burn off the calories, LOL.

Fried Pickles

Adapted from Food Network Magazine



1 large egg

3/4 cup milk

Pinch of cayenne

1 cup cornstarch, divided

1/2 cup yellow cornmeal

2 Tablespoons fresh dill, chopped

2 teaspoons paprika

2 teaspoons black pepper

1 teaspoon salt

36 dill pickle slices, cold

Canola oil

Ranch dressing for dipping

Beat egg, milk and a pinch of cayenne. Place 1/2 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with dill, paprika, salt and pepper.

Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375o F canola oil until golden, about 3 minutes.

Drain on paper towels and serve with ranch dressing.