Thursday, August 18, 2011

Deep Fried Pickles with Ranch-Style Dipping Sauce


So, I decided it was my turn to write a blog again. (It’s me, Sue) Why let Jo have all the fun, right?
Anyway, my daughter, Kenzie, nephew, Nick, and I were up in Prince George recently for a holiday. Our gracious relatives fed us, housed us, and entertained us. One night my cousin, Karen, fed us these addicting little morsels for a snack. The kids absolutely loved them! (Okay, okay, I was fond of them too. I may have eaten one or two...or 6,000)
If you have never tried a deep fried pickle then I would recommend you do so. Even Jo, who travelled up with my husband, Rob, the next day, got to try one.
AND SHE LIKED THEM.
I only mention this because Jo doesn’t usually like pickles at all.
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- No, I don’t. The sourness usually turns me off. I have to admit though, with the delicious coating and the even more delicious dip, these were fantastic!
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Personally, I love pickles. When we were little and went on family trips in the car we were allowed to choose a treat for on the road. Orra would choose chips or pop, Jo would choose chocolate, and I would always choose a jar of pickles.
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- Yep, because you are weird.
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No, I just really, really like pickles thank you.
That being said, Karen has graciously agreed to share her recipe. Let us know what you think if you give it a try! Definitely make the dip – it is so good with the pickles.
I can’t wait to try it other things. Veggies, salad, chicken fingers, and on and on and on....

Deep Fried Pickles with Ranch-style Dipping Sauce
Ingredients
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
 Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees . Alternatively, heat oil in a large, heavy pot suitable for deep frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
 

Egg Wash
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice

For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.


Breading
2 1/2 cups cornmeal
1 1/2 cups flour
1/2 cup lemon pepper
1/2 cup dill weed
4 tsp paprika
2 tsp garlic salt
Pinch cayenne pepper, or more to taste
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For breading: Combine all ingredients in a shallow baking dish.

Ranch Dressing
 
Ingredients
1/2 cup buttermilk
1/2 cup sour cream
3 Tbsp minced parsley leaves
2 Tbsp chopped green onion
1 1/2 Tbsp apple cider vinegar
2 tsp freshly ground pepper
1 tsp Dijon mustard
1/2 garlic clove, minced
Mayonnaise
 Directions
For dressing: In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
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Here is the link to the Food Network website where Karen found this deep fried pickle recipe. You know you want to make it – then you can tell everyone you had deep fried pickles.
It’s okay... you can brag about it.



3 comments:

  1. I love pickles....I think these would be wonderful!

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  2. You should give them a try :) They were very tasty!

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  3. Awesome these are soooooooo good, baked them instead of deep fried and they are great

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