recipe
cookingwithcocktailrings.com
Slice the pickles
If using whole dill pickles, slice the pickles into thin chips.
1
Dry pickles
Arrange the sliced pickles in an even single layer on a paper towel-lined baking sheet. Pat the pickles completely dry with additional paper towels and set aside.
2
Make the dredge
In a medium bowl whisk together the flour, cornmeal, pepper and cayenne. In another mixing bowl whisk together the buttermilk and egg until combined.
3
Coat the pickles
Add oil to a large cast iron skillet. Heat the oil to 350ºF (180ºC). Working in batches, add pickles to the buttermilk, then use a spoon to drain and transfer to the flour mixture. Toss the pickles to evenly coat in the flour, shaking off any excess.
4
Fry the pickles
Add the pickles to the hot oil and fry until golden brown all over, turning halfway through, about 2 to 3 minutes total.
5
Garnish and serve
Remove to a paper towel-lined plate to drain and continue with the remaining pickles until all have been fried. Garnish with salt, chives and dill then serve with ranch dressing.
6