Directions: Drain a jar of your favorite dill pickles and set aside. In a medium bowl combine batter mix with 1 1/4 cup water. Use more water for thinner crust. Stir to a smooth consistency. Heat vegetable oil in skillet to 375 F or deep fryer to 300 F. Dip slices in batter one at a time. Then drop each slice into hot oil and cook until brown turn to brown both sides. Remove slices from oil stand in colander over another pan to drain (Or just place on paper towels like we do). Sprinkle with salt and pepper to taste.
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. You can use this batter for onion rings squash eggplant tomatoes corn dogs or make your own jalapeno poppers.
Ingredients: cornmeal corn flour sugar sea salt baking powder baking soda cayenne pepper powder onion powder garlic powder black pepper
Allergen alert: Produced in a kitchen that uses wheat soy dairy egg and tree nuts.