Fried Dill Pickles with Sorghum Mayo
 
Amount varies
Ingredients
  • ½ cup all-purpose flour
  • ½ cup medium-grind cornmeal
  • 1 teaspoon granulated garlic
  • 1 teaspoon sea salt
  • 1 egg, beaten
  • Dash of hot sauce
  • 1 pint (2 cups) Dill Pickles (recipe follows), cut into ¼-inch chips
  • Peanut oil for frying
  • ¼ cup mayonnaise
  • 1 teaspoon sorghum syrup
Instructions
  1. Combine the flour, cornmeal, garlic, and salt in a medium mixing bowl.
  2. Whisk a dash of hot sauce into the egg.
  3. Dab the pickle slices on a paper towel or kitchen cloth to remove excess moisture.
  4. Dip the pickle slices in the egg and then dredge them in the cornmeal mixture. Place on a large plate or platter and set them aside.
  5. Heat ½ inch of peanut oil in a large cast iron skillet to 360°F. Carefully lay half of the battered pickles in the pan. Cook 90 seconds per side, until golden brown.
  6. Using a kitchen spider or slotted spoon, remove the pickles from the pan. Drain on a paper towel, and then repeat with the second half.
  7. Stir the sorghum into the mayonnaise, creating the dipping sauce.
  8. Be sure to let the fried pickles cool for a few minutes before serving, as the pickle juices can be very hot. Serve with the sorghum mayonnaise.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/fried-dill-pickles-sorghum-mayo/