Summer time means rooftop party time! We had some friends over the other night and everyone brought something to the table. I made 2 batches of parmesan balls and a batch of friend pickles. Let me just warn those with small apartments...be prepared for a "fried"smell to linger for a few hours post frying. This was my first time to deep fry anything and I must say I thought it was a success. I found two different recipes and modified/combined the two. I was pleased with my results and being that these were gone in about 15 minutes...I think my guest were pleased too!
Fried Pickles
1 large egg
3/4 cup milk
Pinch of cayenne pepper
1 cup cornstarch
1/2 cup yellow cornmeal
2 Tablespoons fresh dill, chopped
2 teaspoons paprika
2 teaspoons of garlic powder
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.
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