FRIED DILL PICKLE COINS
- Cooking Time: 20
- Servings: 4
- Preparation Time: 20
- 2 cups corn meal
- 1/4 Teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 3 cups thin dill pickle slices drained
- a dash hot pepper if desired
- Oil for deep-frying
- Honey mustard dressing or favorite dip
In a shallow bowl, combine the meal, salt, and pepper.
In another bowl, beat eggs and milk.
Blot pickles with paper towels to remove
Coat pickles with meal, then dip in egg mixture Coat again with meal mixture.
Heat oil 375 degrees.
Fry few at a time, turning once.
Drain on paper towels.
Serve with your favorite dip