Recipe courtesy of Food Network
Recipe adapted by Kitchen Groovy
Ingredients:
3/4 C cornstarch, separated
1 egg
3/4 C milk
1/2 C cornmeal
pinch of cayenne pepper
2 tsp. paprika
salt and pepper, to taste
canola oil
Directions:
In three different bowls, place the following:
Bowl 1: Place 1/4 C cornstarch
Bowl 2: Beat 1 egg, 3/4 C milk, and a pinch of cayenne pepper
Bowl 3: Mix 1/2 C cornstarch, 1/2 C cornmeal, 2 tsp. paprika, salt and pepper
Dip pickles in each bowl starting with Bowl 1. Fry in 2" of 375 degrees canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.