Cornmeal Fried Pickles with Ranch Dressing
Cook time: 15 minutes
Serves: 4
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 in to 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.