Makes 16


  1. 1 of 1 In a deep pot, heat 3 cups canola oil over medium until it registers 370 degrees to 375 degrees on a deep-fat fry thermometer. Mix 3/4 cup cornmeal, 1/3 cup all-purpose flour, 1/4 tsp each black pepper and cayenne and 1/8 tsp salt in a large resealable plastic bag. In a medium bowl, whisk 2/3 cup milk and 1 large egg. Drain 1 jar (32 oz) dill pickles and cut each into spears (about 8 per pickle). Blot dry on paper towels and toss in a bowl with 1/2 cup flour. Dip 8 to 10 spears in egg mixture, then add to bag with cornmeal mixture and shake to coat. Spread spears onto a rack and continue with all spears (in batches of 8 to 10). Fry one batch of pickles for 3 minutes until golden. Transfer to a paper towel and repeat, returning oil to 375 degrees before adding each batch. Serve with bottled ranch dressing, for dipping.
Nutrition Information for Frickles
Servings Per Recipe: 16
Per Serving: 12 g carb., 9 g Fat, total, 142 kcal cal., 2 g pro., 595 mg sodium, 1 g fiber, 2 g sugar, 2 g sat. fat