Ingredients
1
cup sour cream
1/2
cup buttermilk
1
clove garlic, finely chopped
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
tablespoons chopped fresh dill weed
1
tablespoon chopped fresh chives
1
tablespoon Worcestershire sauce
1
teaspoon white vinegar
1
teaspoon salt
1/2
teaspoon pepper
1
jar (32 oz) dill pickle slices, drained
1
cup buttermilk
2
tablespoons red pepper sauce
1
cup Gold Medal™ all-purpose flour
1
cup yellow cornmeal
2
tablespoons Cajun seasoning
Vegetable oil for deep frying
2
teaspoons salt
Preparation
In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
Serve fried pickles warm with dipping sauce.
