Gluten-Free Southern Fried Dill Pickles---
In the South, sooner or later, we fry everything .This delicacy is an appetizer or late night snack, or it may even be Fried Southern Enlightenment. This recipe takes average pickles to another delicious dimension.
No matter where you hail from, this gluten free finger food must be tried. Although, you may hesitate initially, you will be hooked after your first hot, crunchy bite. I am a purist, so I dip mine in ketchup, but feel free to be adventurous and dip them in any sauce of your choosing.
Let's make some fried dill pickles!
- 1 jar 32 oz. Kosher Dill Spears or Halves
- 1 cup corn starch
- 1 cup yellow corn meal
- 3 eggs
- 1 tsp. salt
- 1 tsp. pepper
- 6 oz. gluten free coating or mix (we used Namaste Gluten Free Home style Coating Mix)
- oil for frying
- Heat oil on medium to high.
- Drain pickles in colander.
- If you have dill pickle halves, half them to make them quarters or spears.
- The secret to breading the pickle is to triple dip. Make 3 bowls, the first cornstarch, the second the eggs, and the third the cup of corn meal mixed with the gluten free coating, salt, and pepper.
- First, dip the pickle into the cornstarch.
- Next, dredge the pickle through the egg bath.
- Finally, coat the pickle into the coating mix.
- Fry until golden brown (about two minutes). Turning once or twice to brown evenly.
- Remove from oil with slotted spoon.
VOILA!! We have gluten-free southern fried dill pickles.
Serve immediately while hot with sauce of your choice.