Based on an Alton Brown recipe...
Deep Fried Pickles
4-6 dill pickles
1 cup non-dairy milk (coconut is best)
1 tsp apple cider vinegar
1-2 cups of cornmeal
oil for deep frying
Start oil boiling on a medium-high heat in a large pot.
Slice pickles in quarters long ways and pat down with a paper towel to dry.
In a bowl mix the milk and apple cider vinegar.
In another bowl add corn meal.
Take one slice of pickle and coat it in the milk.
Place it in the cornmeal to dredge.
Place back into the milk mixture and dredge a second time in the cornmeal.
Place on a dry surface while you repeat with the other pickles.
When you have enough for one layer in the oil place lightly and wait around 1-2 minutes until the cornmeal has gone goldne brown.
Remove pickles and place on paper towels to dry.
Serve as a side or main with fries and serve with a side of horse radish sauce or any sauce of choice.