HOMEMADE DEEP FRIED PICKLES RECIPES

Steps:

• Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.  In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine. Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat.  Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.   
  

Steps:

• Mix the mayonnaise, ketchup, and Cajun seasoning in a bowl.
• Cover and refrigerate until use.
• Spread the drained pickles on paper towels and pat dry.
• Heat 1 inch of peanut oil in a pot over medium-high heat until a deep-fry thermometer reads 375°F.
• While oil is heating, crack the eggs into a bowl, beat well.
• In another bowl, mix the flour, Italian seasoning and cayenne.
• Add 10 pickles to the flour mixture and toss to coat.
• Remove pickles from the flour, shake off excess and then place in beaten eggs, coat well, then put back in the flour mixture and coat again.
• Carefully place the pickles into the oil one at a time. Fry until golden brown, 1-2 minutes.
• Remove pickles from the oil with a slotted spoon and drain on paper towels.
• Return the oil to 375° and repeat process with remaining pickles.
• Serve hot with the prepared sauce.