Copy Cat Fried Pickles

 

 

 

 

 

 

 

 

Vegetable/canola oil

20 ounces of kosher dill burger sliced pickles

3/4 cup pickle juice

1/2 cup ranch dressing

1/2 teaspoon tabasco sauce

1 egg

1 cup flour

1/4 cup cornstarch

2 cups panko bread crumbs

1 ranch seasoning packet

Ranch Dip for dipping

DIRECTIONS

1. Open the jar of pickles and reserve 3/4 cup juice. Set aside.
2. Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry. I used paper towels to help absorb any moisture. You want the pickle slices as dry as possible so that the coating adheres to it.
3. In a large bowl, whisk together pickle juice, ranch dressing, tabasco sauce, egg, flour, and cornstarch. Whisk until well combined.
4. In a shallow dish (I used a cake pan), combine panko bread crumbs and ranch seasoning packet.
5. Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the panko mixture and set aside. Continue dipping and coating each pickle.
6. Heat 1-1.5 inches of oil in a large skillet. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.
7. Remove the cooked pickles from the oil, and place on paper towels to drain.
8. Continue cooking pickles in batches until all are cooked.
9. Serve pickles immediately with homemade ranch dip.

This recipe and picture adateped from CenterCutCook.com