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WHAT YOU'LL NEED
Half of an English cucumber
1/2 cup water
1/2 cup white vinegar
1/2 Tbsp sugar
1/2 Tbsp salt
1 Tsp brown mustard seeds
1 Tsp fresh chopped dill
4 peppercorns
For the dredge:
1 egg
1/2 cup milk
2/3 cups flour
1/3 cup cornstarch
1 1/2 cups peanut oil, for frying
Dried dill, garlic powder, onion powder
HOW YOU'LL MAKE IT
Miss the Big E? This is the perfect recipe for you then! Using a vegetable peeler, make long strips of cucumber and place into a jar. Stir together you water, vinegar, salt and sugar until everything is dissolved. Bring to a slight boil and add mustard seeds, dill and peppercorns. Let simmer a four a couple of minutes and pour over your cucumbers. Let cool and sit in the fridge for at least a couple of hours. Mix together your eggs and milk in a bowl, in another bowl add your flour, cornstarch, and seasonings. Put the pickles in the dry dredge, then the wet, then back into the dry. Fry in peanut oil at about 350F for 2-3 minutes and top with salt as soon as they get out of the oil. Serve hot with ranch mixed with fresh dill. Enjoy!
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