Fired Pickles with ranch creme fraiche!
Ingredients:
I1 c. heavy cream
2 Tbsp. buttermilk
1 quart Dan Koshansky’s refrigerator pickles (Claussen pickles would be a good substitute)
1/2 c. flour
2 eggs, beaten
2 c. panko
½ pkg. Hidden Valley Ranch dip mix
Canola oil
Directions:
Combine cream and buttermilk in a sealable jar. Leave on the counter for 24 hours. Stir, and if not thickened completely, leave for another 24 hours. Once thickened, place in refrigerator and use within a week.
Combine crème fraiche and half of Hidden Valley Ranch dip mix. Set aside.
Drain pickles from brine and blot with paper towels to dry. Working in small batches, dredge pickle slices in flour, then egg, shaking off excess, Coat thoroughly with panko and set aside. Repeat with remaining pickles.
Place canola oil in a wok or large stockpot, filling about 1/3 of the way up the side of pan. Heat over medium high heat until temperature reaches 375 degrees. Place 6-8 pickle slices carefully in oil and fry 1-2 minutes or until golden brown. Remove pickles from oil using a long handled slotted spoon, spider or mesh strainer. Repeat with remaining pickles.
Serve hot with dipping sauce.
recipe courtesy of: http://pourhouse.wordpress.com/2010/10/01/fried-pickles-with-ranch-creme-fraiche/
