Fried Pickles

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32 ounces sliced dill pickles
2 tablespoons dill pickle juice
2 cups whole wheat flour
1 cups all-purpose flour
1 teaspoon salt
1 teaspoon paprika
3/4 teaspoon ground black pepper
1 egg, beaten
1 cup milk
Vegetable oil


  1. Preheat eight cups of vegetable oil to 350 degrees Fahrenheit in a large pot.
  2. Mix the milk, dill pickle juice, and egg in a small mixing bowl.
  3. Drain pickle slices and add to a medium-sized bowl.
  4. Pour the milk mixture over the pickles and toss until all slices are evenly coated with marinade.
  5. Drain the pickle slices again and reserve the milk mixture.
  6. Mix together the all-purpose with the whole wheat flour, salt, black pepper, and paprika.
  7. Dip the pickle slices into the flour mixture, back into the milk mixture, and then back into the flour mixture.
  8. Place the pickles in a deep fryer basket, or a wire colander with handles.
  9. Carefully lower the basket of pickles into the hot oil.
  10. Fry the pickles for about 1 1/2 to 2 minutes, or until the pickles are golden and crisp.
  11. Remove the Fried Pickles from the oil and drain well on paper towels before serving.

Tangy Dipping Sauce

Combine 1 cup of prepared ranch dip with 2 tablespoons hot sauce.
Or add 1/2 teaspoon of cayenne pepper and 1/2 teaspoon of chili powder for an extra kick.
Serve and Enjoy!!

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