Fried Dill Pickles(Elvis)

Contributed By: Terry Borden


1 jar (32 ounces) whole dill pickles
1 cup buttermilk
2 tablespoons Louisiana-style hot sauce
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon cayenne pepper
1 teaspoon pepper
Oil for deep-fat frying
Ranch salad dressing, optional


1. Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry.
2. In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip
pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side
or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 3-1/2 cups.

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