FRIED PICKLES
Fry any of your favorite pickles from dill chips to okra spears.
Makes 6 to 8 servings
Canola oil, for frying
1½ cups plain yellow cornmeal
½ cup all-purpose flour
2 teaspoons kosher salt, divided
1 cup whole buttermilk
4 cups pickles, drained well
1. In a small cast-iron Dutch oven, pour canola oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
2. In a shallow dish, whisk together cornmeal, flour, and 1 teaspoon salt. Add buttermilk to another shallow dish. Dip pickles into buttermilk, letting excess drip off; dredge in cornmeal mixture, coating well.
Working in batches, fry pickles until golden brown, 2 to 3 minutes, adjusting heat to
