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Fried Pickles

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    MineralsNatrium, Potassium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 (16-ounce) jar whole dill pickles

    2. 1 cup buttermilk

    3. 2 tablespoons hot red pepper sauce

    4. 1 cup all-purpose flour

    5. 1 cup yellow cornmeal

    6. 2 tablespoons Essence, plus more for dusting

    7. 4 cups vegetable oil, for frying

    8. Salt

    Instructions Jump to Ingredients ↑

    1. Drain the pickles in a colander, then spread on paper towels to drain completely.

    2. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.

    3. Heat the oil in a medium pot to 350 degrees F.

    4. Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.

    5. Serve hot.

    6. Yield : about 6 servings

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