Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southern Fried Dill Pickles
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- #43391
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup cornmeal
2 egg, beaten
2 1/4 cups flour
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon Mrs. Dash
1/4 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 quart sliced dill pickles
vegetable oil
salt and pepper
directions
Combine eggs, 1/4 cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside.
Combine cornmeal, 2 cups flour, salt, and pepper: mix well.
Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees F until golden brown. Drain. Salt and Pepper to taste. Also works great with peppercorns.
added by
01Rachel
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 20, 2013
LOVE THESE! SERVED WITH RANCH DRESSING.