Directions: Drain a jar of your favorite dill pickles and set aside. In a medium bowl, dredge pickle slices through dry mix. Heat vegetable oil in skillet to 375 F or deep fryer to 300 F. For a thicker coating, combine water with mix. Stir to your desired consistency, then dip pickle slices (one at a time) to evenly coat with batter and drop into hot oil. Cook until brown on both sides. Remove slices from oil, drain excess oil and move to a plate covered with paper towels. If desired, sprinkle with extra salt and pepper to taste.
Great for fried onion rings, okra, squash, eggplant, green tomatoes, chicken, pork chops, lil' smokies for homemade corn dogs or make your own jalapeno poppers.
After the slices are cooked, just pour the remainder of the mix in skillet (about 1/4 cup at a time) to make some cornbread fritters.