Categories: Appetizers
Ingredients
- 32 oz. whole dill pickles
- 1 tbsp cayenne pepper
- 2 tbsp garlic salt
- 1 cup all-purpose flour
- 2 tbsp Louisiana hot sauce
- 1 cup buttermilk
- 2 tbsp paprika
- 1 tsp pepper
- Oil for deep-fat frying
- 1 cup cornmeal
- Ranch dressing
Directions
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Drain the pickles, reserving their liquid. Cut the pickles into 1/2" thick slices. Place them on paper towels to drain; blot with more of paper towels until completely dry.
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Combine the buttermilk with hot sauce in a shallow bowl. Combine the flour with cayenne pepper, paprika, pepper, cornmeal and garlic salt in a separate shallow bowl. Dip the pickles into the buttermilk mixture and then into the flour mixture.
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In a Dutch oven, heat 1" of oil until hot. Work in batches and fry the pickles until turn golden brown, for 2 to 3 minutes per side. Place them on paper towels to drain. Serve immediately with some ranch dressing on the side.