Fried Pickles

By LindeNo1

Ingredients

• Ranch Dipping Sauce
• 1 1
• cup sour cream
• 1/2 1/2
• cup buttermilk
• 1 1
• clove garlic, finely chopped
• 1/4 1/4
• cup chopped fresh Italian (flat-leaf) parsley
• 2 2
• tablespoons chopped fresh dill weed
• 1 1
• tablespoon chopped fresh chives
• 1 1
• tablespoon Worcestershire sauce
• 1 1
• teaspoon white vinegar
• 1 1
• teaspoon salt
• 1/2 1/2
• teaspoon pepper
• Fried Pickles
• 1 1
• jar (32 oz) dill pickle slices, drained
• 1 1
• cup buttermilk
• 2 2
• tablespoons red pepper sauce
• 1 1
• cup Gold Medal® all-purpose flour
• 1 1
• cup yellow cornmeal
• 2 2
• tablespoons Cajun seasoning
• Vegetable oil for deep frying
• 2 2
• teaspoons salt

Details

Servings 10
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

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.
Makes 8 to 10 servings