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 cornmeal
1 tb Kosher salt; or more
Fill a 5 quart Dutch oven halfway with peanut oil. Set
over medium-high heat and bring to 400ºF/205ºC.
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 cornmeal and salt together. Dip each
pickle, one at a time, first into the buttermilk, then
into the cornmeal 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 400ºF/205ºC
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/
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