Deep Fried Pickles

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I think this calls for too much cornmeal. Texture was too gritty. Next time I will up the flour to cornmeal ratio.

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Very good, I subbed rice flour because of my daughter intolerance to gluten and they turned out delish.

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My daughter loves these!! And she is very picky!! I will make these again.

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AMAZING! I am a pickle addict so this receipe was a no brainer. My husband on the other hand is not but he LOVED this recipe. I scaled it down a bit because I was only making it for the two of us. Honestly I didn't determine the exact scaled down measurements but instead I guessed or eyeballed them and it was still delicous. This is a great EASY football season bar food.

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This dish was everyone's favorite dish at our Superbowl party!

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these are the best fried pickles you will ever have! My suggestion is to use the hamber dill pickles instead of the spears. the spears are just to thick. You will turn your guests into fried pickle lovers!

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I'm from CA and I had never heard of fried pickles, when we moved to the south they served them as appetizers every where. My husband loves them and begged me to make some. I found this recipe & made some, they were delicious. These will be a fixture at our house for gatherings to come!

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1/2 cup of lemon pepper is a lot! Is that the correct amount?

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I followed this recipe almost exactly, except I used pickle chips. I also made sure to use COARSE yellow corn meal. I also let the pickles chill in the fridge over night after I battered them. The batter stuck beautifully and the pickles came out perfect!

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I had never eaten fried pickles much less made them. This was such an easy recipe to prepare and they were a big hit with my guests who had all eaten fried pickles before! I love food network.