Prep Time: 5 min
Chilling Time: 20 min
Cooking Time: 15 min
1 1/2 cups cornmeal
3/4 cup all-purpose flour
2 tablespoons lemon pepper seasoning
2 teaspoons dried dillweed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup milk
1 (24-ounce) jar dill pickle spears, chilled
3 cups canola oil
1. In a shallow dish, combine cornmeal, flour, lemon pepper, dillweed, garlic, salt, and pepper; mix well. In another shallow dish, whisk milk and eggs together.
2. Dip pickles into egg mixture, then place in breading mixture and coat evenly on all sides. Place on wax paper-lined platter. Chill 20 minutes.
3. Meanwhile, in a soup pot, heat oil until hot but not smoking. Carefully add chilled pickles in batches to oil and fry 3 to 4 minutes, or until golden, turning once. Drain on paper towel-lined platter.
Serve with your favorite ranch dressing.