Admittedly not the best picture I've taken, but I took it with my iphone, not my good camera. :p
Fried Pickles
Ingredients:
1/2 cup buttermilk
salt and black pepper to taste
1 jar of Claussen Kosher Dill Slices (not sandwich slices, the round ones)
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 quart oil for frying
**Important Note: Do try to use Claussen Kosher Dill Slices. They are bigger, thicker, and sturdier and hold up to frying much better than cheap hamburger dills. They also have a much better flavor, as they are a better quality pickle.
Directions:
Cover a plate with paper towels. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour and cornmeal into a large, resealable plastic bag; shake to mix well. Place cornmeal mixture into another shallow dish. Add pickles coated in buttermilk a few at a time into the cornmeal mixture, pile more cornmeal mixture onto each one, and press down to stick as much cornmeal to the pickle slice as you can. Be sure to coat the edges too. Remove each slice and give each a gentle wiggle to remove any excess loose cornmeal mixture. Place each slice on a plate to rest - don't stack them or they'll stick together and pull the coating off each other. You may need 2 plates. Zllow to sit on the plate while you heat the oil, giving the breading a chance to stick a little better.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several small batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. They will almost look like they are starting to puff up... this is the perfect time to remove them. Drain on paper towels, and serve hot with buttermilk ranch - I recommend getting one of the packets of Hidden Valley Ranch dressing mix and making it yourself with mayo and buttermilk... it tastes much better than anything out of a bottle.
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