Dadgum That's Good, Too! by John McLemore

Author:John McLemore
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2017-01-17T05:00:00+00:00

You’ll Need

• 1 gallon cooking oil

• 1 large egg, lightly beaten

• 1 cup club soda

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• 1 (16-ounce) jar dill pickle sandwich slices, drained

Ranch Dipping Sauce

• ¼ cup Ranch salad dressing

• 2 tablespoons salsa

Instructions

1. Fill deep fryer halfway with oil and heat to 350°F.

2. In a shallow dish, whisk together egg and club soda. In another shallow dish or medium bowl, combine flour and baking powder. Dip pickle slices in egg mixture and then dredge in flour mixture.

3. Ranch Dipping Sauce: In a small bowl, combine ranch dressing and salsa, mixing well. Cover and refrigerate until ready to serve or for up to 1 day.

4. Fry pickles in batches, turning once, for 2 to 2 ½ minutes or until golden. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately with Ranch Dipping Sauce.

CRABMEAT BALLS

Serves 8 to 10

When selecting the ingredients for this recipe, finding fresh crabmeat is best, but it’s not always available. Substituting ready-to-serve crabmeat is the next best thing. Just remember — add an additional 2 minutes to the cooking time if using fresh/raw crabmeat.

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