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

1. 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.

2. 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.

3. 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.

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