Prep 45 mins
Cook 10 mins
This is a copycat recipe for Quaker Steak and Lube's Pick-up Pickles (Crisp pickle spears coated with Italian breading, deep fried and served with cool Ranch dip or spicy Lube Jalapeno Ranch).
- 1⁄3 cup milk
- 1 egg
- 1 tablespoon pickle juice
- 1 cup cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon paprika
- 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne powder
- 12 dill pickles, spears chilled
- 3 cups vegetable oil
- salt, to taste
- Whisk milk, egg, and pickle juice together in a shallow bowl. Blend cornmeal, flour, and seasonings in a second shallow bowl.
- Dip pickles first in egg mixture followed by cornmeal mixture. Dip again in egg and cornmeal mixtures to double coat. Cover with plastic wrap and refrigerate 30 minutes to set the coating.
- Heat oil in a deep saucepan over medium-high to 365 degrees F. Fry pickles in batches until golden, 3 minutes, turning once. Drain on paper towels and season with salt.
- Note: The Lube serves their fried pickles with a choice of cool ranch or jalapeno ranch dipping sauce. Add some salsa and chopped jalapenos to regular ranch from a bottle to spice it up.
We are big fans of the Lube, and we love the pickles, so this recipe is a favorite. Some advice for others - use Claussen garlic dill spears, they are worth the price. I also doubled the breading portions because I ran out of breading the first time I tried to make a dozen pickles. I found shaking a shallow pan back and forth to roll the pickle in the breading is easier and neater than breading by hand. I also added some more spice, used Chipotle seasoning and some Fajita seasoning.
not even close no flavor tough and chewy im 99.9% sure they use a beer batter style coating completely ruined my dinner my wife has been craving these since she became pregnant and she would not touch them after tasting it.