Fried dill pickles started showing up on Southern restaurant menus in the late 1980s. They’re easy to make and are a fun party food.

• 2 eggs, slightly beaten
• 1 cup buttermilk
• 1 tablespoon Worcestershire sauce
• 4 good shakes Louisiana Hot Sauce
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic salt
• 2 1/4 cups all purpose flour, divided
• 1 cup cornmeal
• 3/4 teaspoon ground black pepper
• 32 oz. jar of dill pickle spears
• Vegetable oil for frying
  

In a large bowl, combine 1/4 cup flour, eggs, buttermilk, Worcestershire, hot sauce, cayenne and garlic salt.
In a separate mixing bowl, combine the cornmeal, remaining flour and pepper.

Slice the pickles into bite-size chunks and dip into milk mixture, then dredge in the flour mixture.

Deep fry at 365¡ until golden brown. Drain and season with salt and pepper. Serve warm.

© 2003 Rick McDaniel

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