Fried Dill Pickles

I have a giant love of pickles.  Do you believe me?  Check out what Mike and I got for Christmas last year (and the year before):

That's right...A giant jar of pickles!  

Every year Mike's mom and her friend spend a week (or two) camping at the state park on the beach near our house.  We usually go out to visit them a couple times during the week.  There's a cute little hot dog stand just down the road that sells corn dogs and deep fried dill pickles.  I was a little hesitant the first time I tried the fried dill pickles, but oh my goodness!  They were fantastic!

Unfortunately, the little restaurant is not going to be around anymore.  I decided it was high time to make my own.  These turned out fantastic!  I had a hard time stopping myself from eating them.  I made them as an appetizer and I ate so many I really wasn't hungry for dinner.  I set a few aside to bring to Mike's mom and now I'm told I must come to the beach this summer to make them for everyone.  If you haven't had fried dill pickles, please try them today! ;)

You will need:

5 whole pickles, quartered into spears

1 cup flour

1/2 teaspoon salt

1 teaspoon pepper

1 egg

1/2 cup buttermilk

2 cups breadcrumbs

2 teaspoons dill weed

Oil for frying

1.  In a large zip-lock bag, combine flour, salt, and pepper.  Seal and shake to combine.

2.  Place pickle spears in bag and shake well to coat.  

3.  In a shallow bowl, beat the egg and buttermilk.  

4.  In another shallow bowl (I used a square pan), combine the breadcrumbs and dill.

5.  Dip the floured pickles in the egg mixture and then in the breadcrumbs, coating well.  

6.  Place the coated pickles on a tray.

7.  In a deep skillet, heat about 1/2" of vegetable oil to 350 degrees.

8.  Fry the pickles 4 at a time until golden brown on all sides.

9.  Place the pickles on a plate covered with paper towels to drain before serving.  

Eat plain....

...or dipped in Ranch dressing.  Either way, enjoy!!!