Fried pickles

Ingredients:

• 1 egg
• 3/4 cup milk
• 1/4 cup cornstarch
• 2 tbsp chopped dill
• 2 tsp paprika
• 36 chilled slices pickled cucumber

Preparation:

1. Combine 1 egg, 3/4 cup milk, and a pinch of cayenne pepper. In a shallow bowl, add 1/4 cup cornstarch. In another bowl, combine 1/2 cup each cornstarch and cornflour with 2 tablespoons finely chopped dill and 2 teaspoons paprika; season with salt and pepper.
2. Dip about 36 chilled pickle slices into plain cornstarch, then into the egg mixture, then into the cornmeal mixture.
3. Fry in 5 cm of vegetable oil preheated to 190°C until golden brown, about 3 minutes. Transfer the cucumbers to paper towels to remove excess oil and serve with ranch dressing.