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
1 cup panko, pulsed in food processor
1 teaspoon dried dill
1 teaspoon garlic powder
Buttermilk Ranch Dippin' Sauce, recipe follows
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
2 cloves garlic, peeled and crushed
1 red Fresno chile, split in half
6 Kirby cucumbers (about 2 pounds)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper
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.
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