Cornmeal Fried Pickles with Ranch Dressing

Cook time: 15 minutes
Serves: 4

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INGREDIENTS:

Ranch Dressing

• 1.5 cups mayonnaise
• 2 tbs fresh lemon juice
• 6 green onions, white and green ends finely chopped
• 2 cloves garlic, grated
• 1 cup buttermilk
• ¼ cup minced tender herbs such as cilantro, dill, and parsley
• kosher salt
• black pepper

Pickles

• 3 whole dill pickles, sliced ¼ inch thick – do not pat dry
• 2 cups yellow cornmeal
• 1 tbs granulated garlic
• 2 tsp paprika
• 2 tsp cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• peanut oil for frying, enough to fill a heavy-bottom pot by at least 3 inches

PREPARATION: 

Ranch Dressing

Combine mayonnaise, lemon juice, green onion, garlic, ½ tsp salt, and ¼ tsp black pepper in a medium bowl. Stir together and then whisk in the buttermilk in a steady stream. Add in minced herbs, taste, and adjust seasonings to your preference.

Pickles

Place the cornmeal in a medium bowl and whisk in the garlic, paprika, cumin, salt, and pepper. Set aside.

Pour the oil into a heavy-bottomed pot. Turn the heat to medium-high and allow the oil to warm until a pinch of the cornmeal sizzles on contact with the oil and doesn’t sink to the bottom of the pot.

Place the pickle slices directly in the seasoned cornmeal and toss very well, making sure the slices are fully covered in the cornmeal mixture. Working in batches, use a slotted spoon or mesh spider strainer to carefully lower the pickle slices into the oil. Fry for 2 minutes and then gently toss the slices in the oil, cooking for 1-2 minutes more until the cornmeal coating is crispy and browned. Use the same slotted spoon or spider strainer to transfer the cooked pickles to a plate lined with a paper towel. Continue with the remaining pickle slices, keeping a close eye on the oil temperature, adjusting the heat as needed. Transfer pickles to a platter and serve with ranch dressing alongside.