Recipes

Fried Pickles

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• 16 Fluid Ounces whole dill pickles (1 jar)
• 1 Cup buttermilk
• 2 Tablespoons hot red pepper sauce
• 1 Cup all-purpose flour
• 1 Cup yellow cornmeal
• 2 Tablespoons season salt
• 4 Cups vegetable oil for frying
• Salt to taste

Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of season salt. Heat the oil in a medium pot to 350 degrees. Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with season salt, to taste. Repeat with the remaining ingredients. Serve hot.