Preparation

Step 1 out of 7

Cook the Creamer potatoes according to package directions. Once they are tender, drain, and return to the pot.

Step 2 out of 7

Stir in the finely chopped dill pickle, and season with salt and pepper.

Step 3 out of 7

Place the cornmeal in a small shallow bowl.

Step 4 out of 7

While the potatoes are still warm, drop about 1 1/2 tablespoons of the potato mixture into the cornmeal, rolling it around until it is fully coated. Form into a cylinder or ball shape with your hands. Place formed potatoes on a wax paper lined baking sheet. Once you have formed all of the Potato Pickle Pops, refrigerate for at least an hour.

Step 5 out of 7

Heat your oil to 375°F (190°F). Working in batches, carefully fry a few of the Potato Pickle Pops at a time. Since I used a larger fryer, I did it in two batches. To prevent any splashed oil, place the Potato Pickle Pops in the oil using a metal slotted spoon.

Step 6 out of 7

Let the potatoes fry for about 3 to 4 minutes, or until they are a nice golden color on the outside. Remove them from the oil using a metal slotted spoon, and place them on a paper towel lined baking sheet. This will allow any excess oil to be absorbed. You can keep them warm in a 275°F (135°C) oven while you fry the rest.

Step 7 out of 7

Serve piping hot. We enjoyed ours dipped in Ranch dressing.