Spicy Fried Pickles with Ranch Dip
Description
There's no need to go to a restaurant to enjoy pickle fries. They're easy to make and a great appetizer or side dish for any meal. They are nice and crunch and can be spiced up or down to your taste.
Ingredients
Ranch Dip:
1/4 c. buttermilk
2 T. mayonnaise
2 T. sour cream
1 clove garlic, minced
1 t. kosher salt
1 t. white wine vinegar
1/4 t. freshly ground black pepper
1/4 t. onion powder
dash hot sauce
1/4 c. freshly chopped fresh parsley
2 T. freshly chopped dill
Spicy Fried Pickles:
12 dill pickle spears, 3/4" to 1" inch" wide
vegetable oil, to deep fry
3/4 c. all-purpose flour
1 T. cayenne pepper
1 t. kosher salt
2 large eggs
1 1/2 c. panko breadcrumbs
Directions
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Ranch Dip:
Add buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor; pulse until well combined. Add parsley and dill; pulse 4 - 5 times to incorporate. Pour into a serving bowl; set aside.
Spicy Fried Pickles:
Pat pickle spears dry with paper towels; refrigerate until well chilled.
Heat 2 inches of oil in a large, heavy pot to 350 degrees on a deep-frying thermometer. Line a platter with paper towels.
Combine flour, cayenne pepper and salt in a wide, shallow bowl. Beat eggs in another shallow bowl. Add panko in a third shallow bowl.
Working with just a few spears at a time, dredge pickles first in the flour, shaking off any excess. Roll spears in beaten egg to coat, letting excess drip off. Coat them thoroughly in panko breadcrumbs.
Carefully add half of the pickles to the hot oil; fry until golden brown, about 1 minute. Transfer to the prepared platter to drain using a slotted spoon. Repeat with remaining pickle spears.
Serve while hot with ranch dip on the side.
4 servings.