Firecracker Fried Pickles with Spicy Ranch Dip

Allergens

Milk, Wheat

Ingredients

• 2 cups pickle chips (store
• bought or homemade) 1 cup all
• purpose flour 1 cup cornstarch 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup buttermilk 2 cups vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper to create the batter.
2. Place pickle chips in another shallow dish. Pour buttermilk over them, turning to coat evenly.
3. Working in batches, dredge buttermilk coated pickles in the flour mixture, shaking off excess.
4. In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Carefully drop pickles into hot oil, being sure not to overcrowd the pan. Fry for 2 3 minutes per side until golden brown and crispy. Remove from oil with a slotted spoon and transfer to a paper towel lined plate to drain excess oil.
5. Serve immediately with spicy ranch dip.

Chef’s Insight

For an extra-special touch, sprinkle the pickles with a dash of smoked paprika before serving.

Notes

If using homemade pickles, be sure they are well-drained before coating and frying.