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Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
We've done some crazy things to pickles, but this might be our favorite yet. Dill pickles covered in crunchy chips, fried until crispy, and doused in hot sauce and ranch. ARE. YOU. SERIOUS? For a pickle lover, it just doesn't get any better.
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Ingredients
- 4
whole dill pickles
Kosher salt
Freshly ground black pepper
- 1/2 cup
all-purpose flour
- 1
large egg, lightly beaten
- 1 cup
crushed thick tortilla chips
Vegetable oil, for frying
- 2 Tbsp.
Ranch dressing, for serving
Directions
- Step 1Pat pickles dry with paper towels. Stick a skewer or chopstick lengthwise through the center of a pickle. Starting at the bottom and holding the knife at 90 degree angle to the pickle, cut crosswise through the pickle, and continue cutting, slowly turning the chopstick, to spiral the pickle.
- Step 2Place flour, egg, and tortilla chips on three separate dinner plates. Dash crushed tortilla chips with Cholula Green Pepper and stir to coat. Working with one pickle at a time, lightly coat pickle in flour, then roll in the egg, getting the egg in the crevasses. Dredge pickles in tortilla chips until fully coated, using your fingers to help press it to adhere.
- Step 3In a large deep-sided skillet over medium, heat 1 inch oil until it starts to bubble. Working in batches fry pickles, turning a few times, until golden, about 2 minutes per pickle. Drain on a paper towel–lined plate.
- Step 4Drizzle fried pickles with Cholula sauce and serve warm with ranch dressing for dipping.
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