These are good if anyone wants to try them but they are the best with the restranuat style pickles or Clausian pickles. Not the ones by Valasic, the shelves the refrigerated ones that is what I want to state here.
I find the super big ones at Gordon's in the 3 gallon container I beleive called Gileows are the best ones I have found for this recipe.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing optional
DIRECTIONS
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.
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