Elwood's Southern Fried Dill Pickles

by Elwood Young

Servings:

INGREDIENTS

1 cup cornmeal
2 eggs, beaten
1 1/4 cups flour
1 cup milk
1 Tbsp. worcestershire sauce
1/2 tsp. hot sauce (like Tabasco)
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. Mrs. Dash
1/4 tsp. Garlic Powder
3/4 tsp. Cayenne Pepper
1 quart sliced dill pickles
Vegetable Oil
salt & pepper

INSTRUCTIONS

Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, hot sauce, cayenne pepper, Mrs. Dash, and Garlic Powder, stirring well. Set aside. Combine cornmeal, 2 cups flour, salt and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350ºF until golden brown. Drain. Salt and pepper to taste.

CHEF COMMENTS

Also works great with pepperoncinis!

Tagged: appetizers, friedvegetables add tags

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