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Prep 45min
Total45min
Servings8
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Ingredients
Ranch Dipping Sauce
1
cup sour cream
1/2
cup buttermilk
1
clove garlic, finely chopped
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
tablespoons chopped fresh dill weed
1
tablespoon chopped fresh chives
1
tablespoon Worcestershire sauce
1
teaspoon white vinegar
1
teaspoon salt
1/2
teaspoon pepper
Fried Pickles
1
jar (32 oz) dill pickle slices, drained
1
cup buttermilk
2
tablespoons red pepper sauce
1
cup Gold Medal™ all-purpose flour
1
cup yellow cornmeal
2
tablespoons Cajun seasoning
Vegetable oil for deep frying
2
teaspoons salt
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Steps
1
In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
2
Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
3
In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
4
Serve fried pickles warm with dipping sauce.
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The dipping sauce can be made ahead and kept in the refrigerator up to 1 week.
Try the sauce on a salad or sandwich, or use as a dip for French fries. Add crumbled blue cheese and you have an amazing blue cheese dip!
When shopping for pickles for this recipe, you might see some jars labeled “hamburger dill pickle chips”—those are what you want.
To tell if your oil is hot enough, and you don’t have a deep fry or candy thermometer, just dip the end of a wooden spoon into the oil. If small bubbles form around the spoon, the oil is ready for frying.
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Nutrition Facts are not available for this recipe
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