Pickles that are fried

Components:

1. One jar of pickled dill (either spears or slices, depending on your taste)
2. One cup of all-purpose flour
3. Half a cup of optional cornmeal (for added crunch)
4. One teaspoon of powdered garlic
5. One teaspoon of powdered onion
6. One teaspoon of paprika
7. To taste, add salt and pepper.
8. One beaten egg
9. One cup of ordinary milk or buttermilk
10. Using vegetable oil to fry

Directions:

• Drain the Pickles: Take the pickles out of the jar and use paper towels to pat dry any extra moisture. This improves the batter’s adhesion.
• To make the coating, combine the flour, cornmeal (if using), paprika, onion and garlic powders, salt, and pepper in a shallow basin.
• Prepare a Dipping Station: Beat the egg and buttermilk in a separate bowl.
• Coat the Pickles: Make sure each pickle slice is thoroughly coated by dipping it in the egg mixture and then dredging it in the flour mixture. Continue until all of the pickles have been covered.
• Fry the pickles by heating a large pan or deep fryer over medium-high heat with about 1 inch of vegetable oil. Carefully put the coated pickles to the hot oil (about 350°F/175°C), frying them in batches to prevent crowding. Fry until golden and crispy, 2 to 3 minutes.
• Drain and Serve: Using a slotted spoon, remove the fried pickles and set them on paper towels to absorb any remaining oil. Serve hot with spicy ketchup, ranch, or Sriracha mayo as a dipping sauce.

Savor your sour, crunchy fried pickles!