In the South we always have a jar of dill pickles in our fridge, it’s a necessity and of course we fry everything so fried pickles are just a perfect combination. I am not tooting my own horn or anything (okay maybe a little) but my recipe here is the best I have had. One problem I have always noticed when eating other peoples is that they are not crisp enough and the batter is not holding. So my solution was to double batter and it has always worked like a charm.
You need to make sure your oil is hot (325F using a candy thermometer). I use a small saucepan and that way you do not have to waste a lot of oil or make a big mess. These babies are always served with ranch dressing on the side and I add a few drops of Tabasco sauce in mine to give it a little tang. I also use my hands for this entire process (keep some napkins handy). Now come on you all you gotta try them at least once!
4 dill pickles, sliced
1/2 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 cup buttermilk (I use laban)
1. On medium heat add about 1 inch of oil into a small saucepan. Allow to reach 325F.
2. In a small bowl add eggs, a few drops of Tabasco sauce and buttermilk, mix.
3. In another small bowl add flour, cornmeal, salt, pepper, paprika and garlic, mix well.
4. Coat pickles in milk mixture, flour mixture, milk mixture an then again in flour mixture. Carefully place into hot oil and repeat. Fry until golden then remove with tongs and place on a paper towel to drain.
5. In a small bowl add ranch dressing and Tabasco sauce, mix.
Yields: 4 servings