Fried Pickle Chips with Ranch Dipper

By boscobojo

Ingredients

• 16 Homemade Pickle Chips
• Flour, for Dredging
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/4 cup cornmeal
• olive oil for shallow frying
• 1 cup sour cream or Greek yogurt
• 1/2 small lemon, juiced
• 3 Tbl. chopped fresh herbs (such as dill, chives and parsley)
• 2 tsp. white wine vinegar
• 1 large clove garlic, grated or pasted
• 1 tsp. hot sauce
• Salt and pepper

Preparation

Step 1

Make the fried pickles: Pat the pickles chips dry. Place the flour and eggs in separate shallow dishes; combine the panko and cornmeal in a third dish. Coat the pickles in the flour, then the egg, then the panko mixture.

In a large skillet, heat a shallow layer of olive oil over medium high heat. Add the pickles and fry, turning once, until golden, about 5 minutes. Drain on paper towels.

Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve with fried pickle chips.