My entire life I have had a deep affection for dill pickles. I will put them on anything. As a child I found myself in an Elvis-esque period of time where I regularly ate peanut butter and dill pickle sandwiches. What can I say? I love the flavor. In fact, I love it so much that I have actually been known to declare that a hamburger is not a real hamburger without dill pickle chips on it. I’m not interested in some lame duck dill pickle spear on the side . . . have you ever tried to put one of those things on a burger? It doesn’t work and restaurants that try to pass that off as acceptable should be ashamed of themselves.
Anyway, now that my love of dill pickles has been established you will understand just how excited I was when I visited Sage Valley Golf Club and my host ordered up a plate of fried pickles. Now, I live in the south, so I’ve had fried pickle spears before. However, up until this particular trip to Sage Valley I had never had a fried dill pickle CHIP before . . . I am in love. I’m not saying they’re good for you and I’m not saying that they will do anything to improve your waistline, but what I am saying is that they taste great and I could live off of them . . . at least until I had a massive heart attack. I can’t even begin to describe or recreate the zesty dipping sauce that came with them. Absolutely fantastic. Below is a recipe and if anyone is daring enough to try it please let me know how they turn out.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep frying
Ranch salad dressing, optional
1. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
2. In an electric skillet or deep fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.
Yield: 8 servings.