Fried Pickles with Ranch Dipping Sauce
1 cup sour cream
1/2 cup garlic, finely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh dill weed
1 tablespoon chopped fresh chives
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 jar (32 oz) dill pickle slices, drained
1 cup buttermilk
2 tablespoons red pepper sauce
1 cup Gold Medal® all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun seasoning
Vegetable oil for deep frying
2 teaspoons 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 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.
4. Serve fried pickles warm with dipping sauce.
Recipe shared from: http://www.bettycrocker.com/recipes/fried-pickles-with-ranch-dipping-sauce/0d1a3e58-b752-4f00-9d6a-bf0754f7aca0#?st=6&term=fried%20pickles&ps=9&pi=9