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    • #306686

      Ranch Dipping Sauce

      1 cup sour cream
      1/2 cup buttermilk
      1 clove garlic, finely chopped
      1/4 cup chopped fresh parsley
      2 tbsp chopped fresh dill weed
      1 tbsp chopped fresh chives
      1 tbsp Worcestershire sauce
      1 tsp white vinegar
      1 tsp salt
      1/2 tsp pepper

      Fried Pickles

      1 jar (32 oz) dill pickle slices, drained
      1 cup buttermilk
      2 tablespoons red pepper sauce
      1 cup AP flour
      1 cup yellow cornmeal
      2 tablespoons Cajun seasoning
      Vegetable oil for deep frying
      2 tsp salt

      1. In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.

      2. 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.

      3. In deep fryer or heavy bottomed pot, 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.

      4. Serve hot fried pickles with dipping sauce.

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