Fried Pickle Chips with Ranch Dipper

Name: Fried Pickle Chips with Ranch Dipper
Ingredients: 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; 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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Sep 27, 2012

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.