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Culinarian Billy Corbett
 

Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Jalapeno Ranch Fried Pickles

By Culinarian Billy Corbett

1 ½ Tablespoon - Texas Traditions Jalapeno Ranch Dip Mix Add to Basket
1 Cup - Flour
2 - Eggs
½ Cup - Milk
AN - Salt
AN - Oil (Peanut Oil preferred)
1 Cup - Sliced Pickles (Hamburger Style preferred)

Wisk Eggs and Milk together. In a separate bowl combine dip mix and flour. Heat Oil to 300 degrees. Squeeze excess moisture out of the pickles, then dip into the egg and milk mix, and then into flour. Once coated add to the heated oil and fry to Crisp and Gold. Remove to a place to drip off excess oil and immediately season with salt and excess Jalapeno Ranch Mix. Serve with ranch or Jalapeno Dip Mix added into sourcream.

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