Ingredients

The following ingredients have 9 Servings
  • 8 dill pickle spears
  • 1/2 cup plain Greek yogurt
  • 1/2 cup dill (+ more for topping)
  • 1 tablespoon lemon juice
  • 1/2 cup corn muffin mix
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons paprika
  • 4 cups vegetable oil (for frying)

Instruction

  • In a small bowl, whisk together the Greek yogurt, dill and lemon juice. Chill until ready to serve. Pour 3-4 cups of vegetable oil into a deep pot and bring to 400 F.
  • Line a plate with paper towels. Arrange the pickles on the paper towels and use a paper towel to blot up the pickles' moisture.
  • Add a half cup of flour to a large baggie. Put the pickles in the bag and shake until they are completely covered with flour.
  • Use a large bowl to stir together the corn muffin mix, paprika, egg and buttermilk with the remaining flour until a thick batter forms. Place the flour covered pickles in the batter one at a time until they are completely coated. Shake off the excess batter so that the dough around the pickles doesn't get too thick. Carefully transfer the pickles to the preheated oil.
  • Fry in the oil for 8-10 minutes, until golden brown and crisp. When ready, use tongs to place the cooked pickles on another plate lined with paper towels to soak up any oil before moving them to a serving platter. Serve along with the chilled dill yogurt sauce, garnish with fresh dill and enjoy!