In the Kitchen: Fried Dill Pickles
In honor of my LOVE for pickles, I'm sharing
Paula Dean's Fried Dill Pickles recipe
for this week's {EAT}. Enjoy!
Ingredients
- 1 24-ounce Jar Kosher dill pickle spears or slices
- 1 tsp garlic powder
- 1/2 cup Louisiana hot sauce (I like Texas Pete)
- 1/2 cup buttermilk
- 1 gal peanut oil
- 2 cups Uncle Bubba’s Fry Mix
Directions
- Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
- In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
- When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately [with ranch!].
