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Southern Fried Pickles
What You’ll Need:
1 1/2 cups cornmeal
3/4 cup all-purpose flour
2 tablespoons lemon pepper seasoning
2 teaspoons dried dillweed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 cup milk
2 eggs
1 (24-ounce) jar dill pickle spears, chilled
3 cups canola oil
What To Do:
In a shallow dish, combine cornmeal, flour, lemon pepper, dillweed, garlic, salt, and ground red pepper; mix well. In another shallow dish, whisk milk and eggs together.
Dip pickles into egg mixture, then place in cornmeal mixture and coat evenly on all sides. Place on wax paper-lined platter.
Chill 20 minutes.
Meanwhile, in a soup pot, heat oil until hot but not smoking. Carefully add chilled pickles in batches to oil and fry 3 to 4 minutes, or until golden, turning once. Drain on paper towel-lined platter.
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