Ingredients
Scale
- 1 jar (16 oz) dill pickle slices
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Start by draining the pickle slices well. It’s essential to pat them dry with paper towels to remove excess moisture.
- Next, set up a dredging station. You’ll need three shallow dishes: one for the flour, one for the egg mixture, and one for the cornmeal mixture.
- Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C).
- Take each pickle slice and dip it first into the flour, then into the egg mixture, and finally coat it in the cornmeal mixture.
- Carefully place the coated pickle slices into the hot oil, frying for about 2-3 minutes on each side or until golden brown.
- Once fried, place them on a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite dipping sauce.
Notes
Feel free to customize the dipping sauces to your preference! Options like ranch, sriracha mayo, or barbecue sauce work great.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg