Fried DILL PICKLE SPEARS W/ RANCH DIP

Ingredients

• 1 jar (16 oz) Dill Pickle Spears (drained and sliced lengthwise)
• 1.5 cups Cornmeal (white cornmeal; yellow can be used)
• 0.5 cup All-Purpose Flour
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground if possible)
• 3.25 teaspoons Hot Sauce (divided: 3 tsp for coating, 0.25 tsp for ranch)
• 1 cup Whole Buttermilk (for coating batter)
• 3 tablespoons Buttermilk (for ranch sauce)
• 1 teaspoon White Wine Vinegar
• 1 tablespoon Fresh Chives (finely chopped)
• 0.5 teaspoon Dried Chives (optional if fresh not available)
• 0.5 teaspoon Dried Dill
• 0.25 cup Sour Cream
• 0.25 cup Mayonnaise
• 0.25 teaspoon Fresh Ground Pepper
• 0.25 teaspoon Kosher Salt (for ranch)

Instructions

1. Make Ranch Sauce

   In a large mixing bowl combine sour cream, mayonnaise, 3 tbsp buttermilk, 0.25 tsp hot sauce, white wine vinegar, fresh chives (or dried chives), dried dill, garlic powder, fresh ground pepper, and kosher salt. Whisk until smooth, cover, and refrigerate.

   Time: PT5M

2. Prepare Pickle Spears

   Remove dill pickles from the jar, drain on paper towels, and slice each spear lengthwise down the center to create two halves.

   Time: PT5M

3. Mix Dry Coating

   In a shallow bowl combine cornmeal, all‑purpose flour, garlic powder, kosher salt, and black pepper. Toss with a fork until evenly mixed.

   Time: PT2M

4. Prepare Buttermilk Bath

   In another shallow bowl whisk together 1 cup whole buttermilk and 3 tsp hot sauce until the mixture turns a light pink.

   Time: PT1M

5. Heat Oil

   Add about 1 inch of canola oil to the frying pan and heat over medium‑high until it reaches 375°F.

   Time: PT2M

   Temperature: 375°F

6. Coat Pickle Spears

   Working in small batches, dip each pickle half into the buttermilk bath, let excess drip off, then roll in the cornmeal mixture, pressing gently so the coating adheres.

   Time: PT5M

7. Fry Pickle Spears

   Carefully place coated spears into the hot oil (3 at a time). Fry for 2 minutes, turning once or twice so they brown evenly. Remove with tongs and set on a paper‑towel‑lined plate.

   Time: PT8M

   Temperature: 375°F

8. Drain and Serve

   Place fried spears on paper towels to absorb excess oil, then serve immediately with the chilled ranch dip.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

10 g

Fat

10 g

Fiber

1 g