What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Deep Fried Pickles with Ranch Dill Dip

Jan 9th, 2013 by Kat | 0

Ingredients
for the pickles
15-20 round pickle slices
1 egg
1/2 cup milk
hot sauce
1/2 teaspoon Worcestershire
1/2 cup flour, divided
1/4 cup panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
kosher salt
oil for frying, such as canola or vegetable

for the dip
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
2 tablespoons chopped fresh dill
1 teaspoon granulated garlic
kosher salt and fresh cracked black pepper

Directions
First make your dip, as it tastes better after the flavors have had time to meld. It’s easy: stir together the mayonnaise, sour cream, vinegar, dill, garlic and salt and pepper in a small bowl. Chill for 30 minutes before serving.

While the dip is chilling, proceed with the fried pickles. Lay pickle slices on a paper towel and pat dry.

In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour. In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper. Dip a dried pickle into batter then dredge into panko mixture to coat completely. Transfer to a plate, repeat with remaining pickles. Allow to sit while the oil heats.

Heat 1 inch of oil in a sauce pan over medium-high heat. Once the oil starts to shimmer, sprinkle in a pinch of flour. If it sizzles the oil is hot enough. Fry pickles in batches until golden brown, about 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with kosher salt. Serve immediately.

Print/PDF Version

Leave a Reply