Crispy Cornmeal-Crusted Fried Pickles with Smoky BBQ Dip

Allergens

Wheat (gluten) in the cornmeal and all-purpose flour.

Ingredients

• 2 cups all
• purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• 3 cups pickles, sliced into 1/4 inch rounds
• Canola oil, for frying
• Smoky BBQ Dipping Sauce:
• 1 cup your favorite store
• bought or homemade smoky BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce (optional)

Instructions

1. In a shallow dish, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, and cayenne pepper (if using).
2. In another shallow dish, pour the buttermilk.
3. Working in batches, dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge through the cornmeal mixture, patting to adhere and coat evenly.
4. Heat 2 inches of canola oil in a deep frying pan or Dutch oven to 350°F. Fry pickles in batches until golden brown and crispy, about 2 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
5. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, and hot sauce (if using).
6. Serve fried pickles warm with smoky BBQ dipping sauce on the side.

Chef’s Insight

The combination of crispy cornmeal coating and smoky BBQ sauce adds an irresistible crunch and flavor to the classic pickle.

Notes

Adjust the heat level by increasing or decreasing the amount of cayenne pepper.