Recipes

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.