Fried Pickles with Ranch

• Prep15 min
• Cook15 min
• Total30 min
• Serves4

Ingredients

For the ranch

• 1 garlic clove
• 5 g fresh dill (2 tbsp chopped), plus sprigs to garnish
• 5 g fresh chives (about 10 stems)
• 100 g mayonnaise (1/2 cup)
• 100 g sour cream (1/2 cup)
• 60 g buttermilk (1/4 cup)
• 1 tsp fresh lemon juice
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper

For the pickles

• 1 jar dill pickle chips (680 g, 24 oz), drained (about 450 g chips)
• 65 g all-purpose flour (1/2 cup)
• 70 g fine yellow cornmeal (1/2 cup)
• 40 g panko breadcrumbs (2/3 cup)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp cayenne pepper
• 120 g buttermilk (1/2 cup)
• 1 large egg
• Vegetable oil for frying (about 1 L, 4 cups)

Instructions

1. For the ranch, place the garlic, dill and chives in the dry mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the mayonnaise, sour cream, buttermilk, lemon juice, onion powder, salt and pepper and mix 10 sec/speed 3. Transfer to a bowl and refrigerate. Rinse and dry the mixing bowl.
2. Spread the pickle chips on paper towels and pat them very dry on both sides.
3. Place the flour, cornmeal, panko, smoked paprika, garlic powder, dried dill and cayenne in the dry mixing bowl and mix 5 sec/speed 4. Transfer to a shallow dish. In another dish, whisk the buttermilk and egg.
4. In a heavy pot on the stove, heat 4 cm (1 1/2 in) of oil to 180°C (360°F).
5. Dip a handful of pickles in the buttermilk mixture, let the extra drip off, then toss them in the coating, pressing so it sticks.
6. Fry in batches 2 to 3 minutes, turning once, until golden and crisp. Drain on paper towels.
7. Pile the pickles in a bowl, garnish with dill sprigs and serve hot with the ranch.

Tips

• Pickle spears work too: fry them 3 to 4 minutes.
• The drier the pickles, the better the coating sticks, so do not skip the paper towels.
• The ranch keeps 5 days in the fridge and is great with vegetables, wings and salads.