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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

FRIED PICKLES & SPICY RANCH DIPPING SAUCE Recipe

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This recipe for FRIED PICKLES & SPICY RANCH DIPPING SAUCE is from Pass the Biscuits, Please! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fried Pickles:
1 large egg
1 12oz. bottle of beer
1 T. baking powder
Fried Pickles:
1 tsp. seasoned salt
2 c. all purpose flour
1 jar thick, sliced pickles
vegetable oil
Dipping Sauce:
1/4 c. buttermilk
1/2 c. mayonnaise
2 T. onion, minced
1 clove garlic, minced
1 tsp. hot sauce ( or to taste)
1/2 tsp. seasoned salt
Directions:
Directions:
Fried Pickles:
Drain pickles, place on paper towels and pat dry. Make spicy ranch dipping sauce (recipe to follow) and have ready. In a large bowl, whisk together egg, beer, baking powder and seasoned salt. Add flour and whisk until smooth, adding additional flour if needed for a good batter. Set aside. Pour oil to a depth of 1 1/2 - 2 inches in a large, heavy skillet or Dutch oven; heat over medium-high heat to 375º. Dip pickles, one at a time into batter, allowing excess to drip off. Fry in batches until golden; drain on paper towels. Serve immediately while hot. Garnish if desired with a shake or two of additional seasoned salt.
Dipping Sauce:
Place all ingredients in small bowl and whisk together until smooth. May be stored in air-tight container in refrigerator for up to 2 weeks.
Personal Notes:
Personal Notes:
Spicy Ranch Dipping Sauce is GREAT for all kinds of vegetables, too!
Batter for pickles may also be used for onion rings!

 

 

 

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