These cornmeal crusted Pickles with sun-dried tomato topping would make a great appetizer for Easter dinner!!
Ingredients:
(Makes about 20 pickle bites)
3 whole medium kosher dill pickles
1/4 cup buttermilk
1/3 cup all-purpose flour
1 egg, beaten
1/3 cup corn meal
1/8 tsp. ground pepper
2 cups canola oil
8 oz. cream cheese, softened
1 tsp. hot sauce
1 1/2 tsp. fresh chopped basil
1/4 cup finely chopped sun-dried tomatoes
Directions:
In medium saucepan, heat oil on medium-high heat.
Cut pickles in 1/4-inch slices. Place milk, flour, egg, and corn meal in four separate shallow dishes. Add ground pepper to corn meal dish and mix gently.
Dip pickle slices into milk, then flour, then egg, then corn meal, making sure to coat both sides and edges of each pickle slice.
Carefully drop pickles into heated oil. Cover and cook about 1 minute on each side until light golden brown. Remove from oil and place on paper towel -lined plate. Allow cooked pickles to cool about 5 to 10 minutes before topping.
For cream cheese topping, combine cream cheese, hot sauce, basil, and sun-dried tomatoes in small mixing bowl. Stir until mixed.
Top each cooked pickle with cream cheese topping, about one teaspoon of topping per pickle.
SEE FULL RECIPE AND MORE GREAT PHOTOS HERE: http://www.littlebittybakes.com/2010/09/corn-meal-crusted-pickles-w-sun-dried-tomato-topping/
