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Ingredients

½ cup buttermilk salt and black pepper to taste 1 (16 ounce) jar dill pickle slices ½ cup all-purpose flour 1 ½ cups fine cornmeal 1 teaspoon seafood seasoning, such as Old Bay ™ ¼ teaspoon Cajun seasoning 1 quart oil for frying ½ teaspoon Cajun seasoning 1 (12 ounce) jar buttermilk ranch dressing

Nutrition Info

364.2 calories carbohydrate: 25.3 g cholesterol: 10 mg fat: 27.7 g fiber: 1.7 g protein: 3.3 g saturatedFat: 4 g servingSize: - sodium: 1015.4 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag, shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning, blend. Serve as a dipping sauce for warm pickles.

10 servings

Who would have thought that pickles could taste so good fried? Partner them with Cajun buttermilk ranch dressing for dipping. Yum!