Total Time: 25 min
Prep: 15 min Cook: 10 min
Yield: 3 Level: Easy

• oil, for frying (choose the one you like . I use peanut)
• 1 cup milk
• 1 egg 1/2 teaspoon paprika
• Splash pickle juice
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons finely chopped dill
• 1 jar whole dill pickles, sliced into spears

1. Preheat your deep-fryer to 375 degrees F.
2. Into an 8 by 8-inch casserole dish, beat together milk, egg, paprika, and a splash of the pickle juice.
3. Combine the cornmeal, flour, smoked paprika, salt, pepper, and dill into another baking dish.
4. Thoroughly dry the pickles with paper towels.
5. Dredge first through the wet, then the dry ingredients.
6. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes.
7. Remove to a paper towel lined sheet tray and immediately season with salt.