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.
