Ingredients

The following ingredients have 2 Servings
  • 2 cups (16-ounces) Kosher dill pickle slices
  • 3/4 cup cornmeal mix
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder (optional)

Instruction

  • Whisk together cornmeal, salt, pepper and garlic powder in a small bowl with a fork. Roll wet pickle slice in cornmeal mixture. Place on parchment lined cookie sheet. Allow to dry.
  • Place few at a time in boiling peanut oil or canola oil and cook until slightly browned.
  • Place on paper towels to drain.
  • Serve with ranch sauce or comeback sauce.