• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1 (16 oz.) jar sliced dill pickles
  • 1 cup buttermilk
  • 2 Tbsp. hot red pepper sauce
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 Tbsp. Essence (Creole seasoning mix)
  • 4 c. vegetable oil for frying
  • Salt


  • Drain the pickles in a colander, and then spread on paper towels to drain completely.
  • Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 Tbsp. of Creole seasoning (Essence).
  • Heat the oil in a medium pot to 350º F.
  • Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat.
  • Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes.
  • Drain on paper towels, and season with additional Essence and salt, to taste.
  • Repeat with remaining ingredients.
  • Serve hot.

Categories: Appetizer  Deep Fryer  Savory 
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