LUNCH

THIS IS WHAT IM GONNA COOK FOR LUNCH.......................FRIED PICKLES WITH RANCH DIPPING SAUCE   

Ingredients

Ranch Dipping Sauce

1

cup sour cream

1/2

cup buttermilk

1

clove garlic, finely chopped

1/4

cup chopped fresh Italian (flat-leaf) parsley

2

tablespoons chopped fresh dill weed

1

tablespoon chopped fresh chives

1

tablespoon Worcestershire sauce

1

teaspoon white vinegar

1

teaspoon salt

1/2

teaspoon pepper 

 

     Fried Pickles

1

jar (32 oz) dill pickle slices, drained

1

cup buttermilk

2

tablespoons red pepper sauce

1

cup Gold Medal™ all-purpose flour

1

cup yellow cornmeal

2

tablespoons Cajun seasoning

Vegetable oil for deep frying

2

teaspoons salt                        

 

        

Directions

• 1In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
• 2Pat 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.
• 3In 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.
• 4Serve fried pickles warm with dipping sauce

 

SHORTCUT:Im not gonna make the ranch dressing,i've already got a bottle of ranch dressing in my refridgerator im gonna use.