- 2 cups (16-ounces) Kosher dill pickle slices
- ¾ cup cornmeal mix
- ¾ teaspoon Kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder, optional
1.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.
2.Place few at a time in boiling peanut oil or canola oil and cook until slightly browned.
3.Place on paper towels to drain.
4.Serve with ranch sauce or comeback sauce.