Spicy Pickle Fries With Homemade Ranch Dip Food

BAKED PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• In the bowl of your food processor or blender, combine all of the ingredients for the ranch. Blend until smooth and creamy. Pour into a small bowl and cover. Place in the refrigerator until you are ready to use.
• Preheat your oven to 450 degrees F and spray a large baking sheet with a non-stick spray. Set aside.
• Drain the jarred pickles and place them on a paper towel-lined plate. Pat completely dry. Set aside.
• In one shallow bowl, add the flour. In another shallow bowl, add the eggs and whisk to combine. In a third shallow bowl, combine the panko, corn meal, regular bread crumbs, parmesan cheese, cayenne pepper and black pepper. Toss the ingredients until evenly distributed. You shouldn't need any more salt, as the pickles are already extremely salty. If you need more salt, then feel free to salt away.
• Starting with one pickle, dredge in flour, then coat in the whisked eggs, and then transfer to the bread crumb mixture. Toss the pickle to make sure it is evenly coated, pressing to adhere where it is needed. Place on the prepared baking sheet and repeat this step for the rest of the pickles. Spray the pickles with a non-stick canola oil spray.
• Place the pickles in the oven and bake for 25-30 minutes, rotating them halfway through. Spraying again with a non-stick canola oil spray. Make sure they are crispy before pulling them from the oven. This may take more or less time, so keep a close eye.
• Serve immediately out of the oven with homemade dill buttermilk ranch.

FRIED PICKLES WITH PICKLED RANCH DIP

Steps:

• Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
• Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
• Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
• In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
• Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.

FRIED PICKLES WITH RANCH DIPPING SAUCE

Steps:

• In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
• Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
• In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
• Serve fried pickles warm with dipping sauce.

SPICY SPICY RANCH DRESSING

Steps:

• Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

CRISPY RANCH FRIES

Steps:

• Arrange french fries in a single layer on a greased 15 x 10 inch by 1 inch baking pan.
• Sprinkle with 2 tablespoons dip mix and pepper,then toss fries lightly to coat.
• Bake at 450 degrees for 15 to 20 minutes or until lightly browned.
• While fries are baking, in a small bowl mix together mayonnaise,ketchup, remaining dip mix, and sweet pickle relish.Serve with fries.

SPICY RANCH DIP

Steps:

• Mix all ingredients in a bowl.
• Cover and refrigerate until ready to use (this does get hotter with age so you may want to use less jalapenos).