Deep Fried Pickle Time.

Oh boy. This recipe has been a long time coming in this household. Its been talked about, joked about, and argued about. Who knew such a oddball recipe could generate so much ruckus?

Last Christmas my Dad bought me a deep fryer. Too me, that was truly the best present a girl could get. Really. I've waited years to own my own deep fryer. I don't know why I didn't just buy one for myself. I think I knew deep down that a deep fryer had to come from my Dad, it just did. Growing up, my Dad was the sole commander of our Deep Fryer. My mom wouldn't touch the thing, she hated everything about it. So my Dad, never one to worry about calories, or gross smells, or smoke, or danger....took the job. At least a few times a month, we would get homemade french fries. Those fries...those fries were amazing.

Anyways. At Christmas, my Dad got me a Presto Cool Daddy (ironic name, eh?) deep fryer. . I immediately went about making his french fries (yes, they tasted almost exactly like his!) and mushrooms and beignets and all that jazz. But what me and N were really TRULY craving were DEEP FRIED PICKLES. This Southern specialty is not very popular here Up North, they are almost a delicacy. So, when we do find them in a restaurant...we act like starving children that haven't seen food in weeks. We devour them.

For some reason, it took me over 3 months to actually get around to making them. N would, without fail, bring this up at least once a week until the day (last Monday) I made these. I had a great batter recipe (which will follow), some good Vlasic Dill Spears, and my trusty Hidden Valley Ranch packet to make 'homemade' ranch dressing. It took me all of 15 minutes to prepare them, and 5 to fry them. These things were BLISS. Pure bliss. The tang of the pickle, with the light crispy-ness of the batter...and can't forget about how GOOD they taste when liberally (VERY liberally) dipped in ranch...oh...my....goodness....Why we don't live down in South Carolina where these things are as common as sweet tea, I don't know. But we should.

Deep Fried Pickle recipe:

For Pickles:

Jar of Pickle Spears (or Chips, whichever you prefer!)

For Batter:
1 c. Flour

1 t. Baking Powder

1 t. Salt

2 eggs

1/2 c. Milk

1 t. Veg. Oil

Mix all batter ingredients together. Coat Vlasic Dill Spears or Chips (which have been thoroughly dried with paper towels) liberally with batter. Deep fry in batches for 4-5 minutes @ 375 degrees. Drain on paper towels, serve with ranch dressing.