Fried Pickles Recipe
sliced dills dusted in Weisenberger flour with smoked tomato ranch
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Ingredients
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Fried Pickles
Method
Preparation
- 1
Prepare the Pickles
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.
- 2
Make the Coating
In a bowl, mix together the Weisenberger flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Dredge the Pickles
Dip each pickle slice into the buttermilk, allowing the excess to drip off, and then dredge in the flour mixture until evenly coated.
- 4
Heat the Oil
In a deep fryer or large heavy pot, heat the oil to 350°F (175°C).
- 5
Fry the Pickles
Fry the coated pickle slices in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve the fried pickles warm with smoked tomato ranch for dipping.
