Deep Fried Dill Pickles

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Deep Fried Dill Pickles

INGREDIENTS

Deep Fried Dill Pickles
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon vinegar-based hot pepper sauce
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon garlic powder
  • 1 cup cornmeal
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 (32 ounces) jar dill pickle slices
  • 1 cup vegetable oil for deep frying
  • salt and pepper to taste
 

DIRECTIONS

  • In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
  • Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

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  • Chef Maryam Ghargharechi
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