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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