 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
The first time we had these, it was at Hooters (LOL). We now order them every time we see them on a menu! Ingredients:
peanut oil |
1 quart dill pickles |
1 cup buttermilk |
2 cups plain cornmeal |
1 tablespoon kosher salt, plus more, if desired |
1/2 teaspoon cayenne pepper |
Directions:
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.
|
|