Fried Pickles

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• peanut oil
• 1 quart dill pickle
• 1 cup buttermilk
• 2 cups plain cornmeal
• 1 tablespoon kosher salt, plus more, if desired
• 1/2 teaspoon cayenne pepper

Recipe

• 1 place enough peanut oil in a 4 to 5-quart cast iron dutch oven to come halfway up the side of the pot.
• 2 place over medium-high heat and bring to 390-400°f
• 3 remove the pickles from their brine and cut lengthwise into quarters, like spears. lay the spears on a sheet pan lined with paper towels and pat them dry.
• 4 place the buttermilk in 1 shallow dish and mix together the cornmeal, salt and cayenne (if you prefer) in a separate dish.
• 5 dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
• 6 carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes.
• 7 you can fry 3 to 4 pickles in the pot at a time.
• 8 adjust the heat, if necessary, in order to maintain a constant temperature of 390-400°f
• 9 transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. season with additional salt, if desired.