Spud Buffalo Dill Recipe
Fried pickle chips battered and fried served with ranch dressing
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Ingredients
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Fried Pickle Chips
Ranch Dressing
Method
Fried Pickle Chips
Prepare the Pickles
Drain the dill pickle chips and pat them dry with paper towels to remove excess moisture.
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Gradually add the buttermilk, mixing until you have a smooth batter.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Pickle Chips
Dip each pickle chip into the batter, allowing the excess to drip off. Carefully place the battered pickles in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side.
Drain and Serve
Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Ranch Dressing
Combine Ingredients
In a medium bowl, mix together the mayonnaise, sour cream, and buttermilk until smooth.
Add Seasonings
Stir in the dried dill weed, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
Chill
Cover and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld.