Fried Dill Pickles!

By Tabatha

Ingredients

• 1 (16 oz.) jar of dill pickle slices ( I like to use Vlasic ovals)
• 1 cup buttermilk
• 6-7 drops of hot sauce
• 1 cup self rising flour
• 1 cup cornmeal
• 1 tsp. Cajun seasoning (can substitute seasoned salt if you don't like the spiciness)
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• oil for frying

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

Spread the pickle slices out on a double thickness of paper towels to get the liquid off of them as much as possible.

When they are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickle slices in it. If you don't drain them first, the buttermilk won't adhere to the slices.

Combine the flour, cornmeal and seasonings in a shallow dish, like a pie plate. Remove the pickles and dredge them in the mixture, making sure to cover each slice. Drop a each slice in a deep fryer with oil heated to around 375 degrees. Make sure your oil is hot enough, but not smoking. You can use vegetable oil, canola oil, or peanut oil. If you don't have a deep fryer, you can use a heavy pan with high sides on the stove.

The pickles will float to the top if your oil is good and hot. Turn each one over to brown both sides. Use a slotted spoon to remove them when they are brown to a paper towel lined plate. If you like them really salty, sprinkle immediately with a little more salt. For me, the seasoning added to the flour is enough, because the pickles are already salty.

That's pretty much the recipe I concocted when I was desperate for some fried pickles a few weeks ago. Definitely the Zatarain's breading and I used both hot sauce and Cholula to make it extra spicy. This one's much better than the plain non-spicy versions.

I use Zatarain's Fish Fry in place of the cornmeal because it has some spices in it. Love these

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