Fried Dill Pickles

1 cup all-purpose flour

¼ tsp. salt

1/8 tsp. black pepper

1/8 tsp. garlic powder

1 large egg, lightly beaten

½ cup half-and-half (or whole milk)

2 cups dill pickle sandwich slices

Ranch Salad Dressing (commercial or make with Ranch Dressing Mix)

2-3 tsp. Texas Pete hot sauce (it’s not hot) or a few drops of Tabasco Sauce (if you prefer hot)

Heat about ½ inch cooking oil in heavy black iron skillet to 375 degrees. If you have a candy thermometer to hook on the side, the better. While your oil is heating take the pickle slices out of the jar (if you’re using the whole jar, drain well). Put the pickles in a single layer on paper towels and pat to completely dry. Sift the flour, salt, black pepper and garlic powder in a small bowl.  Combine the beaten egg and milk in another bowl. When the grease is 375 degrees, with tongs dip the pickle slices, one by one, into the flour mixture, then the egg/milk mixture and then back again in the flour mixture. Drop one by one into the hot oil as you coat. They will take about 1½ minutes to get golden brown, turning once. At this point it is better to use a clean pair of tongs to retrieve the fried pickles. (Your dipping tongs will be messy). Drain on clean paper towels.

See the serving suggestion in the photo above. (Emery had eaten all of them by the time I typed this!!!!)