Crispy Fried Pickles With Buttermilk Dipping Sauce Recipes

FRIED PICKLES

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

FRIED QUICK PICKLES WITH BUTTERMILK RANCH DIPPIN' SAUCE

Steps:

• 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.;

CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE

Steps:

• In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
• Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.
• Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.
• To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.
• Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.