Sliced dill pickles
Mesa Corn Flour
Flour
pepper
cayenne pepper
garlic powder
1 cup of buttermilk (or more if you are doing TONS of pickles)
vegetable oil 1 inch in pan
Directions:
Heat vegetable oil to 350 (hot)....but it shouldn't be smoking...I used med-high on my stove and ended up turning it down to medium.
Put 1/3 cup of each four in bowl...add spices and mix together. Drain a few handful of pickles and pat with paper towel to make sure they are dry. Poor buttermilk in bowl...add pickles. Let them sit in the buttermilk for about 10 minutes. Pull pickles out one by one and roll them around in the flour mixture until they are covered...set on separate plate. (You can do the whole shake in plastic bag too if you want...that would work)Once you are done with all of the pickles add each one slowly to the hot oil (make sure it's bubbling)....cook pickles in batches of about 5-10 at a time. Cook for about 1-2 minutes until they are brown...remove and put on paper towel to drain. Serve with ranch...YUM!!!!
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