Appetizers
Fried Pickles with Ranch Dipping Sauce
Description
Ready to serve in just 45 minutes, use hamburger dill pickles for these Cajun-seasoned appetizers. The ranch dipping sauce can be made up to one week ahead of time.
Ingredients:
- 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
- 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
Directions:
- In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
- 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.
- 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.
- Serve fried pickles warm with dipping sauce.
