I’m going to let you make these pickles and fill in the quotes above. In our town almost every restaurant serves fried pickles. Some have better pickles and some have better dip. In order to get exactly what we wanted, by we I mean what I wanted, I decided to give these a shot. I had my two pickle guru’s here, (husband and son) as well as a good friend and self proclaimed pickle expert. They all gave two thumbs up. That’s like…6 thumbs!!!
These will absolutely be a hit at your Superbowl party I urge you to give them a try. They were even good warmed over the next day!
A Pinch and a Dash Horseradish dip
1 Cup Mayo
¼ Cup Ketchup
½ Cup Creamy Horseradish
2 tsp Worcestershire sauce
2 tsp lemon juice
Pinch of Garlic Powder
Dash of Onion Powder
Hot sauce to taste.
Mix all ingredients. Give it a taste. If it’s not hot enough for you, add more hot sauce. Cover and refrigerate until ready to use.
2 Jar Dill chips or Bread and Butter chips. We used one of each Most popular are the dill, but I love B&B
Flour for dredging
1 packet dry ranch dressing mix
2 Cups Cornmeal
2 Cups Breadcrumbs
Peanut oil for frying.
Place peanut oil in heavy bottom pan, deep enough to cover pickles completely with room to spare. About 3-4 inches of oil. Heat oil over medium heat to 350 degrees on a candy/fry thermometer. Keep a close eye on your temperature and adjust head as necessary to keep it at 350 Degrees.
Time to get your production line ready. The order of breading will be to lightly coat pickles in flour, dip the pickles in the eggs, then bread them with the cornmeal mixture.
First, break the eggs into a bowl and beat. Set aside. Then combine the breading mixture of: cornmeal, breadcrumbs and ranch dressing mix in a large bowl or platter. Mix until well combined.
Now, drain pickles and coat lightly with flour. You can add the pickles to a baggies with your flour, zip closed and shake to coat. Then pour into a small sieve over the trashcan, to get rid of the flour. Shake until any excess flour is off the pickles. It’s important to do this step before continuing with breading process or your pickles will form a gummy paste ..trust me ;)
Once your pickles are lightly floured, add to egg mixture. With one hand turn pickles to coat. With the other, remove pickles and add them into the cornmeal mixture. Turn pickles again to coat well. Then remove to a plate. (Remember to check your oil, adjust stove temp as necessary to keep it at 350 until you’re ready to fry) Repeat breading until all pickles are done.
I’ve found its easier to get all of the pickles completely breaded before you start frying.
Gently add pickles, one at a time, into the peanut oil. Try not to overcrowd the pan as the temperature will drop. Try to keep it between 330-350 degrees. Once the pickles begin to brown on one side, turn with tongs and continue to brown on the other side. It shouldn’t take more than a few minutes on each side to get them a dark golden brown. Remove pickles to a paper towel or brown paper bag lined cookie sheet. It’s not necessary to add salt to the fried pickles as the mix and the dip is salty enough.
Eat as soon as they’re cool enough to handle..with the pinch and a dash dip of course