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     Title: Fried Dill Pickles
Categories: Vegetables, Dairy, Chilies
     Yield: 3-1/2 Cups

    32 oz Jar whole dill pickles
     1 c  Buttermilk
     2 tb Louisiana-style hot sauce
     1 c  A-P flour
     1 c  Corn meal
     2 tb Garlic salt
     2 tb Paprika
     1 tb Cayenne pepper
     1 ts Pepper
          Oil; for deep-fat frying
          Ranch salad dressing
          - (optional)

 Drain pickles, discarding liquid. Cut pickles into 1/2"-thick
 slices. Drain on paper towels; blot with additional paper towels
 until dry.

 In a shallow bowl, mix buttermilk and hot sauce. In another shallow
 bowl, mix flour, corn meal, garlic salt, paprika, cayenne pepper,
 and pepper. Dip pickles in buttermilk mixture, then in flour
 mixture. In a Dutch oven, heat 1" of oil to 375 F/190 C. Working in
 batches, fry pickles 2 to 3 minutes on each side or until golden
 brown. Drain on paper towels. Serve immediately with ranch
 dressing, if desired.

 Recipe by Eloise Maynor, Scottsboro, Alabama

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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