Fried Dill Pickles With Ranch Dip

If you are a pickle fan but have never had Fried Pickles, you should.  Nothing is better than fried pickles at the MN state fair.

For the pickles:
Vegetable oil, for frying
1 1/3 cups all-purpose flour
1/3 cup yellow or white cornmeal
1 teaspoon cayenne pepper
3/4 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon cumin
1 1/2 teaspoons powdered garlic
3/4 teaspoon sugar
1 1/2 teaspoons kosher salt
1 8-ounce jar wafer-cut or whole dill pickles, drained (whole pickles get sliced into 1/4-inch rounds)

For the dip:
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch of cayenne pepper
1/4 cup plus 2 tablespoons buttermilk
Salt and freshly ground black pepper.

1. Heat 2 to 3 inches of oil in a deep saucepan to 350 degrees.
2. Stir the flour, cornmeal, spices, sugar and salt together.
3. In a small bowl, combine the mayonnaise, lemon juice, mustard, cayenne and buttermilk. Season to taste with salt and pepper.
4. Toss a handful of pickles in the flour mixture and coat well. Shake the pickles to remove some of the flour and transfer them to the hot oil. Fry until the coating is golden and crispy, 3 to 4 minutes. Using a slotted spoon, transfer the pickles to a paper-towel-lined plate. Continue frying pickles in batches so you don’t crowd them. Serve with ranch dip.

Serves 4 to 6. Recipe adapted from “Peace, Love and Barbecue” by Mike Mills and Amy Mills Tunnecliffe.