"Fried" Pickles with Homemade Sirracha Ranch
Serves: Makes about 36 pickles
*This makes A LOT of ranch, you can either double the pickle recipe or had the ranch recipe OR save the extra sirracha ranch for something else! (This is what I did)
  • 3 pickles, sliced in ⅛ inch slices
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup flour
  • 1 egg white + 1 tablespoon water
Sirracha Ranch:
  • ½ cup buttermilk
  • ¼ cup light sour cream
  • ¼ cup + ⅛ cup low fat mayo (I found that for my taste ½ cup was too much and ¼ was too little, start with a ¼ cup and see how you like the consistency; add more if needed)
  • 1½ tablespoons minced green onion
  • ½ tablespoon minced flat leaf parsley
  • 1 very small garlic clove grated (if cloves are large only use half)
  • ¼ teaspoon + ⅛ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon + ⅛ teaspoon dill weed
  • Pinch of Black Pepper
  • 2 teaspoons sriracha
  1. Preheat oven to 450 degrees. Line a a baking sheet with a cooling rack and spray with olive oil spray.
  2. On a plate, combine panko, garlic powder and onion powder. Place flour on another plate. In a shallow bowl whisk together egg white and water.
  3. Coat pickles in flour,remove excess, then dunk in egg white mixture and then into the panko. Place on cooling rack.
  4. Spray pickles with olive oil spray and bake for about 15 minutes or until golden brown and crispy.
Sirracha Ranch
  1. Whisk all ingredients together. Chill.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/fried-pickles-homemade-sirracha-ranch/