Sunday, July 21, 2013

Fried Dill Pickles

I absolutely love these. After having them in a restaurant once I had to figure out how to make them myself.  I hit the web and googled recipes. I found a few but none of them really worked for me.  So I threw this one together and LOVED it! It can be a bit spicy but you can adjust that to your liking. I was just chatting with a friend about this and decided to share the recipe with everyone. :) Enjoy!


Sliced Dill Pickles
1 Egg
1 tbsp. Lea & Perrins Sauce
5-6 drops of Tabasco sauce
A dash of Tony Chachere's (if available in your area)
1 tbsp. flour
2 cups flour
8oz milk
1 packet of powdered ranch dressing mix
Bread Crumbs (I use Italian style but you can use whatever you like.)
Italian Seasoning Mix (Usually contains Thyme, Oragano, Marjoram, Basil, Rosemary and Sage. You can get them all individually I just find it easier to buy the mixed bottle.)


Mix beaten egg with milk, Lea & Perrins, Tabasco and 1 tablespoon flour.

In a separate bowl mix 2 cups flour with salt & pepper, ranch mix, bread crumbs (as much as you would like), Italian Seasoning Mix, and Parsley. (Use seasonings to your liking.)
Dip pickles in egg wash then into flour to coat them.
Place the pickles into hot deep grease and fry until golden brown.
As you remove them place them on a paper towel lined plate to remove the excess grease.

Serve with ranch dressing to dip in.