Ingredients:

  • 1 cup buttermilk
  • 2 cups dill pickle slices
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • Vegetable oil (for frying, approx. 4 cups)

Instructions:

  1. Drain the pickle slices and pat them dry with paper towels. Place them in a bowl and cover with buttermilk. Let soak for 30 minutes in the refrigerator.
  2. In a medium bowl, combine the flour, cornmeal, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well.
  3. In a deep frying pan or skillet, heat the oil over medium-high heat (to around 350°F/175°C) until it shimmers.
  4. Remove the pickles from the buttermilk, allowing excess to drip off. Dredge each slice in the flour mixture, ensuring an even coating.
  5. Working in small batches, carefully place coated pickles into the hot oil. Fry for 2-3 minutes or until golden brown, turning occasionally.
  6. Remove the fried pickles with a slotted spoon and transfer them to a wire rack to drain excess oil. Serve hot with your favorite dipping sauces.