Ingredients
Pickles:
-
1 cup (240 milliliters) all-purpose flour
-
1/2 teaspoon (2.5 milliliters) salt
-
1 teaspoon (5 milliliters) ground black pepper
-
1/4 teaspoon (0.75 milliliters) paprika
-
1/4 teaspoon (0.75 milliliters) cayenne pepper
-
1/4 teaspoon (0.75 milliliters) garlic powder
-
1 large egg
-
1/2 cup (120 milliliters) buttermilk
-
3 kosher dill pickles
-
4 cups (960 milliliters) vegetable oil
Dressing:
-
1/2 cup (120 milliliters) mayonnaise
-
1/2 cup (120 milliliters) sour cream
-
3 tablespoons (45 milliliters) buttermilk
-
2 tablespoons (30 milliliters) fresh dill chopped
-
2 teaspoons (10 milliliters) onion powder
-
1 teaspoon (5 milliliters) garlic powder
-
1 teaspoon (5 milliliters) cayenne pepper
-
1/2 teaspoon (2.5 milliliters) ground clove
Directions
Pickles:
- In a large, heavy pot, heat oil to 350 F (175 C).
- In a medium bowl, combine the flour, salt, pepper, paprika, cayenne, and garlic powder, and mix well.
- In a different bowl, combine the egg and buttermilk, mix well.
- Cut the pickles on an angle into slices that are medium thick, and lightly pat dry.
- Dredge the pickles in the flour mixture, pat off excess flour.
- Put the floured pickles into the egg mixture, then let the excess egg wash drip off in a colander or a strainer.
- Return the pickles to the flour mixture, coat well, then shake off excess flour.
- Fry the breaded pickles, in batches, until golden brown. Drain the cooked pickles on paper towels.
Dressing:
- In a bowl, combine mayonnaise, buttermilk, dill, onion powder, garlic powder, cayenne pepper, and clove, and mix well.
To serve:
- Transfer the pickles to a serving dish and present with the dressing on the side.
