1 (16 oz.) jar dill pickle slices, drained and patted dry with paper
1/3 c. yellow cornmeal
2/3 c. all-purpose flour
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. garlic powder
1 qt. canola oil (for frying)
thermometer (for frying)
spider strainer (for frying)
Heat oil in large deep pot until temperature reaches 375 degrees. While oil
is heating up, in a shallow bowl, whisk together cornmeal, flour,
paprika, cayenne and garlic powder. In small batches, coat pickle
slices and place on baking sheet while you finish coating the rest.
When ready, place pickles in spider strainer and gently place in oil
(do 10 to 12 at a time). Flip slices over after 3 minutes and fry
other side for 3 minutes. Place fried pickles on a plate with a
paper towel to drain. Serve immediately with your favorite dipping
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