• 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.

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