Fried Pickles

• vegetables or canola oil
• 20 ounces kosher dill pickles (burger sliced pickles)
• 34 cup pickle juice
• 12 cup ranch dressing
• 12 teaspoon Tabasco sauce
• 1 egg
• 1 cup flour
• 14 cup cornstarch
• 2 cups breadcrumbs
• 1 (1 ounce) packet ranch dressing mix
• ranch dip, for dipping

1. Open the jar of pickles and reserve 3/4 cup juice.
2. Set aside.
3. Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry.
4. In a large bowl, whisk together pickle juice, ranch dressing, Tabasco sauce, egg, flour, and cornstarch.
5. Whisk until well combined.
6. In a shallow dish (I used a cake pan), combine bread crumbs and ranch seasoning packet.
7. Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the mixture and set aside.
8. Continue dipping and coating each pickle.
9. Heat 1-1.5 inches of oil in a large skillet.
10. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.
11. Remove the cooked pickles from the oil, and place on paper towels to drain.
12. Serve pickles immediately with homemade ranch dip.

vegetables, kosher dill, pickle juice, ranch dressing, tabasco sauce, egg, flour, cornstarch, breadcrumbs, ranch dip

Taken from www.food.com/recipe/fried-pickles-498973 (may not work)