These were so good that every time I look at the photograph, I get an insatiable craving and uncontrollable need to make them again. If you have a deep fryer (I have a little one), then you have to try these.
STAT.
1 24-ounce jar dill pickle slices
1 teaspoon garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup lactose-free buttermilk (find the recipe here)
peanut oil, enough for frying
1 cup cornmeal
1 cup flour
Drain all juice from the pickle jar, but keep the pickles inside. Add the garlic powder, hot sauce, and lactose-free buttermilk in on top of the pickles. Replace the lid and let the pickles marinate for at least 30 minutes. (I left mine in the fridge for over a day and they still came out great. So don't worry if you forget about it.)
In a deep fryer, heat the peanut oil according to your fryer's directions. Meanwhile, drain the pickles and set aside.
In a mixing bowl, whisk together cornmeal and flour. Toss the pickles in the bowl and coat each one thoroughly. Shake excess flour off each pickle before you add it into the fryer. Deep fry the pickles in batches.
When the pickles are golden brown, transfer them with a slotted spoon to a paper-towel-lined plate. Serve immediately while still hot. (Although they're also good cold). I served mine with dairy-free ranch dressing. YUM.
Recipe adapted from Paula Deen's Fried Dill Pickles.
~ Mandy
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