Fried Pickles with Curried Yogurt

SERVINGS 16

INGREDIENTS

1. 2 lbs. Pioneer® Southern Style Cornmeal Breader (216559), divided
2. 1 lb. Greek yogurt
3. 4 Tbsp. Curry powder
4. 2 tsp. Salt
5. 1 tsp. Cayenne pepper
6. 1 gal. Dill pickles, sliced chips

INSTRUCTIONS

1. Preheat deep fryer to 350°F.
2. Pour about 2 lbs. of the Pioneer® Southern Style Cornmeal Breader into a large bowl, reserving the remainder for another use. Set aside.
3. In a medium bowl, whisk together the Greek yogurt, curry powder, salt, and cayenne pepper until thoroughly combined. Refrigerate until ready to serve.
4. Rinse the dill pickle chips under cold running water in a colander for 1 minute. Shake off as much excess water as possible.
5. Fry the dill pickle chips for 1-2 minutes, or until golden brown and crisp.
6. Allow the excess oil to drain before serving.
7. Cover the rinsed dill pickle chips in the breader and shake off excess.
8. Serve the fried dill pickle chips with the curried yogurt.

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