Fried Pickles

Drain the pickles, discarding the liquid. Cut the pickles into 1/2-inch-thick slices. Set the pickle slices to drain on paper towels; blot them with additional paper towels until they're as dry as possible. Editor's Tip: The drier the pickles, the better the batter will stick and the crispier the coating will be. Also, if you're a true pickle lover, use the pickle juice in cocktails or salads, or to marinate chicken.

In a shallow bowl, stir together the buttermilk and hot sauce. In another shallow bowl, mix the flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper.

Dip the pickles in the buttermilk mixture. Shake off excess buttermilk, then dredge the pickles in the flour mixture.

In a Dutch oven, heat 1 inch of oil to 375°F. Working in batches, fry the pickles for two to three minutes on each side or until they're golden brown. When they're done, drain them on paper towels. Editor's Tip: Don't be tempted to load the fryer with pickles. Overcrowded oil will drop in temperature, causing soggy pickles instead of crispy ones.

Serve the fried pickles immediately with ranch dressing, if desired.