DEEP FRIED PICKLES!
Kim and Marcy outdid themselves this year at the IDOS convention with their deep fried pickle recipe! Definitely a curiosity, reviews were excellent if you already liked pickles and mixed if you were not a fan, but most importantly definitely unique!
Overheard during prep time: (What are you going to do with those pickles?)
Waiting in line for a taste...not only of pickles but donuts & french fries (to die for)
If you missed out and want the recipe here you go:
Deep Fried PicklesRecipe courtesy Jennifer Clement, Maggie's Pickle Cafe, Hot Springs, AR
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
25 min
Level:
Easy
Serves:
24 pickles
Ingredients
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
Ranch Dressing:
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
Kim and Marcy made a few changes to the recipe they used...there was no need to chill the pickles after preparation and they used Hidden Valley Ranch dressing rather than homemade. Still great!
Our booth was continually busy...like this all day long. And the biggest draw was our giant mixing bowl. Here Brenda is modeling said bowl the day before. (p.s.
Pay it forward Tally..1 paid, 1 to go.)
(sorry for the great photography there Brenda...I can't even get the whole bowl in the frame!)
bundles of that...
a bunch of those...
a gaggle of these...
Rolls and Rolls of these... 
A few of those...
lots of this...
Bags of that...
Stacks of these...
More of that...
Rows of this...
Exhausted, Tired, Spent...and Happy.
