Tastes of the South

Southern deep-fried delights rarely conjure up thoughts of healthy eating.

I don't eat fried foods very often - it usually only happens when dining out. But these days, dining out has become such a luxury, that I hardly remembered the last time that I ate true fried food.

But it's such a traditional part of the South, and there are some great southern dishes that tantalize the tastebuds. Problem is, when eaten in a restaurant, they also drain your wallet, raise your blood pressure, and expand your waistline.

What's the solution?

Bring the restaurant home! By preparing your own "restaurant style" dishes at home, you can have the control you need to keep the food as healthy as possible, as well as preparing it as simply as possible.

Today's recipe is a dual dish: Fried Dill Pickles and Thick-Cut Fried Onions

Here is what you will need:

(1) Jar of your favorite brand of Dill Pickles
(1) SWEET Onion (the sweetest you can find - the sweeter the better)
Worcestershire Sauce
Sour Cream
Garlic Ranch Dressing
Garlic Powder
All-Purpose Flour -- PKU and Gluten-free visit www.cambrookefoods.com for special flours to use.
Salt and Pepper

Cut 1 or 2 of the full size dill pickles into crescents (about 1/4" thick) and cut the onions into thick round wheels (make sure to peel the skin off).

In the meantime, put about 1 cup of flour in a small mixing bowl; add garlic powder, salt and pepper and mix thoroughly. Put aside.

In another small mixing bowl, add about 2T of Worcestershire Sauce, 1/4 cup Sour Cream, and 2T Garlic Ranch Dressing.

Heat your oil of choice in a deep pot - deep so the oil does not splash up and get everywhere. Use enough oil to completely submerge the food when frying.

Take a few pickles and coat them with the flour mix. Then transfer them to the dressing mix, coat, and then put back in the flour and coat again. Drop them in the hot oil until they are golden brown. Drain on a paper towel.

Repeat the process until the pickles are gone, and then repeat the process with the onion wheels.

A great snack, and great for guests!! When frying, keep in mind that this is an eggless version - if you choose to add eggs to the dressing, the breading will hold better.

PKU - keep in mind the Ranch and Sour Cream will count towards your Dairy allotments.
Hypertension - Keep in mind this is overall low sodium. Not with all the added salts and high sodium spices that restaurants use. You can omit the salt or use sea salt for a lower sodium version. Using half-sour pickles instead of kosher dills will lower the sodium even more.
Diabetes - very low sugar dish
Gluten-Free - Use Gluten-Free flours from www.cambrookefoods.com

** Please note that, because this is a fried dish, it has a high fat content, and should be enjoyed on occasion, not daily. When choosing your frying oil, make sure that the label reads the following or better per serving:

Saturated Fat - 10% or less daily value per serving
Trans Fat 0% (this is the DEADLY fat that has been outlawed in many areas)
Cholesterol 0% (avoid cholesterol to avoid Heart problems!)
Sodium 0% (Don't add sodium with your frying oil! There is plenty in the food itself!)
Protein 0% (PKU - Don't add more protein with your oil. Keep the dish friendly!)