FRIED PICKLES WITH RANCH DRESSING.........
Okay, you're right, you can't do fried pickles everyday, but if you love them as I do, then on occasion it's worth the splurge.   I simply serve with commercial ranch dressing, but other sauces would be great as well.

Here's the plan.....

In a large skillet, add enough extra virgin olive oil to cover the bottom of pan about 1/2 inch.

In a small bowl add and mix well......
1 cup yellow corn meal
salt with white and black pepper, to taste
   (white and black pepper are not nightshades, but a distant cousin
    to peppers)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1-2 tablespoons dried Italian herbs or favorite savory mix
1 tablespoon dried parsley

In a second small bowl add and mix well........
1 cup buttermilk
1 beaten egg
salt and pepper, to taste

PICKLES....
Slice 2-3 large kosher dill pickles about 1/4 inch in diameter. Place the pickles in the bowl of buttermilk mixture and coat well. Set aside. 

Heat the olive oil in the skillet and when hot, but not smoking, place one pickle at a time in the cornmeal mix and add to the skillet in a single layer.  Fry until golden brown, then turn over and cook until crisp. Lay the pickles on paper towels as they come out of the skillet. 

This is making me hungry!  Hope you enjoy!
Caroline