Fried Pickle Chips with Ranch Dipper

Author:
Publish date:
Social count:
3
Fried Pickle Chips with Ranch Dipper

Ingredients

Homemade Pickle Chips

  • 1 cup white wine vinegar
  • 2 tablespoons coarse salt
  • 2 teaspoons sugar
  • 1 bay leaf
  • 6 kirby cucumbers,sliced about 1/3 inch thick
  • 4 cloves garlic, sliced
  • a small handful fresh dill
  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds

Fried Pickle Chips with Ranch Dipper

  • 16 Homemade Pickle Chips (see above)1/2 or thick-sliced garlic deli pickle
  • flour, for dredging
  • 2 eggs, slightly beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup cornmeal
  • EVOO, or vegetable oil, for shallow frying
  • 1 cup sour cream or greek yogurt
  • 1/2 small lemon, juiced
  • 3 tablespoons chopped fresh herbs (such as dill, chives and parsley)
  • 2 teaspoons white wine vinegar
  • 1 large clove garlic, grated or pasted
  • 1 teaspoon hot sauce
  • salt and pepper

Preparation

Homemade Pickle Chips

In a small saucepan, boil 1 1/4 cups water with the vinegar, salt, sugar and bay leaf.

Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid on top; cover and refrigerate overnight or for up to 2 weeks.

Fried Pickle Chips with Ranch Dipper

Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid on top; cover and refrigerate overnight or for up to 2 weeks.

In a large skillet, heat a shallow layer of EVOO over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.

Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve with the fried pickle chips.