1 16oz jar of dill pickles
- 1/2 cup butter milk
- Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
- Pour the flour, cornmeal, bread crumbs and seasoning, into a resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
- Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
- Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
- Ranch Dip: Ingredients: 1/4 cup butter milk, 1 cup of real mayo, 1/2 cup sour cream, 1 clove of garlic made into paste, 1/4 cup fresh chopped parsley, chives, 1/4 teaspoon lemon juice ,salt and pepper to taste MIX all ingredients in a bowl except buttermilk. use butter milk to make it as thick or thin as you would like it.
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 1 cup fine cornmeal
- 1/4 teaspoon garlic salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon of canyenne pepper or Obay
- salt and peppar to taste
- 1 quart oil for frying
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