Ingredients

How to make it

  • Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
  • Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
  • Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 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 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

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  • bakermanrooster 5 years ago
    This sounds awesome we have a drive in here in Kansas called Sonic they used to make pickleo's which was dill pickle slices breaded and deep fried they quit making them because it took to long to batter each slice this recipe brings back memories Thanks for sharing it The Bakermanrooster
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  • kismet 6 years ago
    Yea!! Like this one,now add a deeped-fried snicker candy bar to my plate and I'm set.Thanks for the recipes.Have a great day.
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