GIVEAWAY RESULTS!
Congratulations to YoungWifey! You won an issue of Food & Wine magazine as well as 6 Blackberry Cheesecake Suckers! Please email me at aprilannfreeman@gmail.com to claim your prize!
Another giveaway in 2 weeks!
FRIED PICKLES
I’ve had a craving for saltly things lately & sunflower seeds aren’t doing their normal trick. So, I decided to be brave and deep fry something in my small kitchen. [Watch out smoke alarms!]
They turned out really great!
INGREDIANTS:
- 2-3 large pickles, sliced [Claussen brandpreferred as they still crunch even after frying]
- 1 cup of flour
- 2 tablespoons of Tony Chachere’s Creole Seasoning [Add more or less depending on how much spice you enjoy]
- 1 egg
- 1 cup of milk
- 3-4 cups of vegetable oil
- Hidden Valley Spicy Ranch Sauce or Regular ranch if you prefer
Pour oil into a large saucepan and bring to 350 degrees using a candy thermometer. Mix together milk & egg in a bowl and whisk, drop pickles into the egg and milk mixture and let soak for about 3 minutes. Put flour & tonys seasoning into a plastic baggie and mix. After the pickles are done soaking, toss into the flour mixture and shake, make sure none of the pickles are stuck together. Once the pickles are evenly coated, drop by slotted spoon into the oil. Pickles will be done quickly, about 3-4 minutes. Place pickles on a plate that is covered in paper towels [use 4-5 coffee filters if you don’t have paper towels] to soak up any additional grease. Serve with Ranch dipping sauce. Enjoy!
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