Not Deli Dills

Name: Not Deli Dills
Cuisine: American
Ingredients: 4 large dill pickles, sliced into rounds about ¼ inch thick; 1 cup all-purpose flour; 1 teaspoon baking powder; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; 1 large egg, lightly beaten; 1 cup buttermilk; Oil for deep-frying, preferably peanut; Oil for deep-frying, preferably peanut

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Especially in Arkansas and Mississippi, some pitmasters substitute pickles for okra as their fried green vegetable. The idea may sound strange, but the first bite will delight.

Ingredients

4 large dill pickles, sliced into rounds about ¼ inch thick
1 cup all-purpose flour
1 teaspoon

Americas
United States
Arkansas
Mississippi
Side dish
Vegetarian

Method

Blot any moisture from the surface of the pickles.
In a medium-size bowl, stir together the flour, baking powder, salt, and pepper.
Combine the egg and buttermilk in a small bowl, and then pour the mixture into the dry ingredients. Stir just to combine.
Pour the oil into a heavy saucepan, to a depth of at least 3 inches. Heat the oil to 375°