Fried Pickles with Chipotle Ranch
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 39
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 761
- Total: 45 min
- Active: 35 min
Ingredients
Chipotle Ranch:
1/2 cup whole buttermilk
1/2 cup mayonnaise
Half a 1-ounce packet ranch salad dressing mix
1 tablespoon lemon juice
1 teaspoon chipotle chile powder
Fried Pickles:
Vegetable or canola oil, for frying
One 16-ounce jar dill pickle chips
1 cup all-purpose flour
2 tablespoons Miss Brown’s House Seasoning, recipe follows
Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Directions
Special equipment:
a deep-fry thermometer- Make the chipotle ranch: Whisk together the buttermilk, mayonnaise, dressing mix, lemon juice and chipotle chile powder until smooth. Cover and refrigerate until ready to serve.
- Make the pickles: Pour the oil to a depth of 1 1/2 inches in a Dutch oven. Heat to 375 degrees F.
- Drain the pickles and arrange in a single layer on a paper towel-lined baking sheet. Pat dry.
- Stir together the flour, House Seasoning and 1 cup water. Dip the pickles in the batter and let the excess drip off. Fry the pickles, in batches, until browned and crispy, 1 to 2 minutes. Drain on paper towels. Serve the pickles with the chipotle ranch.
Miss Brown’s House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.