Can you use cornstarch and cornmeal as a coating for deep fried pickles?

You can absolutely use cornstarch and cornmeal as a coating for deep-fried pickles! Here's how it works:

* Cornstarch: Provides a light, crispy crust. It's known for its ability to create a thin, delicate coating.

* Cornmeal: Adds a bit of texture and a slightly nutty flavor. It creates a thicker, more substantial crust compared to cornstarch alone.

Here's a basic recipe using both:

Ingredients:

* 1 cup all-purpose flour

* 1/2 cup cornstarch

* 1/4 cup cornmeal

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1/2 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1 egg, beaten

* 1/2 cup milk

* 1 jar (32 ounces) dill pickle spears, drained and patted dry

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, cornmeal, salt, pepper, garlic powder, and onion powder.

2. Prepare Wet Ingredients: In a separate bowl, whisk together the egg and milk.

3. Coat Pickles: Dip each pickle spear into the egg mixture, then dredge in the dry ingredients, ensuring it's fully coated.

4. Deep Fry: Heat oil to 375°F (190°C) in a deep fryer or large pot. Fry the coated pickles in batches for 2-3 minutes, or until golden brown and crispy.

5. Drain and Serve: Remove the pickles from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce.

Tips:

* Adjust spices: Feel free to customize the spice blend to your liking.

* Batter for a thicker crust: If you prefer a thicker crust, add a tablespoon or two of water to the egg and milk mixture to create a batter.

* Don't overcrowd: Fry pickles in batches to ensure even cooking and prevent the oil temperature from dropping too much.

* Temperature is key: Maintaining the oil temperature at 375°F (190°C) is crucial for achieving a crispy crust.

Enjoy your delicious deep-fried pickles!