Ingredients Jump to Instructions ↓

  1. 24 dill pickle spears, chilled Egg wash, recipe follows Breading, recipe follows Canola oil , for frying Ranch dressing, recipe follows

Instructions Jump to Ingredients ↑

  1. 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 F. 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 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing .


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