It's fried pickles, ya'll!

All week the neighbor and I had been craving fried pickles so I whipped some up and we ended up eating a whole jar! Beer and fried pickles are guaranteed to be good! The cornmeal makes them extra crispy! I put out bought dips but I like to make my own garlic dip. It's browned garlic cloves, salt, and pepper mixed with half sour cream, half mayo.

Fried Pickles

• 2 eggs
• 1 cup buttermilk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon vinegar-based hot pepper sauce
• 3/4 teaspoon cayenne pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic powder
• 1 cup cornmeal
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 (32 ounce) jar dill pickle slices
• 1 cup vegetable oil for deep frying
• salt and pepper to taste

1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

*if you don't have a slotted spoon to rescue the pickles, a fork works well too!