- ½ cup all-purpose flour
- 1¾ t. Cajun seasoning
- ½ t. Italian seasoning
- ¼ t. cayenne pepper
- ½ t. Kosher salt
- ½ cup water
- 2 cups sliced dill pickles, drained
Heat 1 inch of shortening in a pot over medium-high heat until a deep-fry thermometer registers 375 F. Combine the flour, Cajun seasoning, Italian seasoning, cayenne pepper and salt. Whisk water into dry mixture in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Return the oil to 375 F and repeat with the remaining pickles and batter. Serve immediately with ranch dressing.
Editor’s note: If the batter is too thick, add a little more water.
Marilles Mauer, Greensburg, Indiana