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Ingredients
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Fried Pickles
Chipotle Ranch Dip
Method
Fried Pickles
- 1
Prep the Pickles
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.
- 2
Prepare the Breading Station
In a bowl, combine flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well. In another bowl, whisk together eggs and milk until smooth.
- 3
Bread the Pickles
Dip each pickle slice first in the egg mixture, ensuring it is fully coated, then dredge it in the flour mixture, pressing gently to adhere. Place the coated pickles on a plate.
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Working in batches, carefully add the breaded pickles to the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Chipotle Ranch Dip
- 6
Mix the Ingredients
In a medium bowl, combine mayonnaise, sour cream, chipotle in adobo sauce, garlic powder, onion powder, dried dill, salt, and black pepper.
- 7
Blend until Smooth
Use a whisk or a hand mixer to blend the dip until smooth and creamy. Adjust seasoning to taste.
- 8
Chill the Dip
Cover the dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld.