MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Deep-Fried Pickles
 Categories: Five, Vegetables, Snacks
      Yield: 32 Pickles

           Peanut oil
      1 qt Dill pickles
      1 c  Buttermilk
      2 c  Plain corn meal
      1 tb Kosher salt; or more

  Fill a 5 qt Dutch oven halfway with peanut oil. Set over
  medium-high heat and bring to 400°F/205°C.

  Remove the pickles from their brine and cut lengthwise into
  quarters, like spears. Lay the spears on a half sheet pan lined
  with paper towels and pat them dry.

  Pour the buttermilk into a shallow dish. In a separate dish, mix
  the corn meal and salt together. Dip each pickle, one at a time,
  first into the buttermilk, then into the corn meal and then repeat.
  Carefully place each spear into the hot oil and cook until golden
  brown, approximately 2 minutes. You can fry 3 to 4 pickles in the
  pot at a time. Adjust the heat, if necessary, in order to maintain
  a constant temperature of 400°F/205°C.

  Transfer the pickles to a cooling rack set inside a half sheet pan
  and allow to cool for 5 minutes before eating. Season with
  additional salt, if desired.

  Recipe by Alton Brown

  Recipe FROM: https://altonbrown.com/

  Uncle Dirty Dave's Archives

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