I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
I lovelovelove trying out new ingredients in my kitchen. That’s part of why I adore food blogging…there is always something new to try. New food trends, kitchen tools, new cooking techniques; they all keep things interesting.
Today I made my first recipe EVER with cornmeal. Why are you not looking at a loaf of bread right now? Granted, it’s delicious in baked goods, but it made for some darn good fried pickle batter. Crunchy, tasty, and full of nutritious ingredients (yes!).
For this recipe, I used P.A.N. cornmeal, as it’s the number one cornmeal in South America. Plus, it’s been used in other countries all over the world, for years. The U.S. is just now getting on board with the versatility and wholesome goodness of using cornmeal in recipes. And it’s about time. I have made a variety of delicious goodies with this cornmeal that I’ll share with you throughout the summer. You’ll see how versatile cornmeal can be for the home cook who wants to explore new foods.
Sidenote: frying at home does not have to be a greasy mess. You do not need a fryer or protective eye-wear. Honest.
Just soak them in a mixture of milk (or buttermilk) and salt & pepper. Helps the cornmeal/flour mixture to stick to the pickles.
Toss them in a baggie with flour, cornmeal, and salt– then shake!
Lastly, fry them in a pan with a thin layer of olive oil until golden brown on both sides, about 5 minutes per side.
You’ll get the feel for the right temperature after the first batch. Medium heat is a good starting point.
So easy, guys.
Double the recipe… triple it to be safe. They go fast.
For more information on P.A.N. cornmeal, including recipe inspiration, visit the P.A.N. Tumblr page.