Directions:
- Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
- Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
- Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.23 Kcal (68 kJ) | ||
| Calories from fat | 2.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 102.04mg | 4% | |
| Potassium | 22.9mg | 0% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 103.68 Kcal (434 kJ) | ||
| Calories from fat | 14.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 0% | |
|---|---|---|---|
| Cholesterol | 2.53mg | 0% | |
| Sodium | 651.71mg | 4% | |
| Potassium | 146.27mg | 0% | |
| Total Carbs | 20.41g | 1% | |
| Sugars | 1.92g | 1% | |
| Dietary Fiber | 2.14g | 1% | |
| Protein | 3.06g | 1% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 0.7mg | 1% | |
| Calcium | 50.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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