Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce

TOTAL TIME: 1 hr 20 min
Prep: 35 min
Inactive Prep: 20 min
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Canola oil or peanut oil, for frying
  • 3 cups Quick Pickles, recipe follows, drained
  • 1 cup flour
  • 2 large eggs, beaten
  • 1/2 cup milk
QUICK PICKLES:
BUTTERMILK RANCH DIPPIN' SAUCE:
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly cracked black pepper
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Directions

In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.

In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.

In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.

Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce.

Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on August 02, 2012

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    AMAZING!!! Totally delicious. A HUGE hit!

    people found this review Helpful.
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  • on July 10, 2012

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    Love, love, LOVE these pickles. And fried? Out of this world. Used regular cucumbers from my garden and they worked fine. I wasn't sure about the red wine vinegar and agree with the previous comments that they taste a little sweet but still very good and once fried, really delicious. Crunchy and tasty with the panko dill breading. I wasn't crazy about the dip when I tasted it alone but totally addictive with the pickles. It was very thin but that just made it easier to pour over the pickles. Will totally make this again.

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  • on September 06, 2011

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    OK, I loved the pickles on their own. But fried, they were too sweet. My family is not a fan of sweeter pickles, and our fried pickle experience has always been with a dill variety. If the sugar was cut in half maybe that would work out better. I loved the crunchy breading however. I plan on trying it with chicken and shrimp. Also, the dipping sauce had a great flavor but was too thin, almost watery. Not sure what happened there, but if someone could tell me how to thicken it, that would be great! All in all a great recipe, just needs some tweaking for my family.

    people found this review Helpful.
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