Delicious dill pickles coated with a delightful fried batter and dunked in Opadipity Creamy Ranch.
5 sliced dill pickles
½ cup cornstarch
½ cup milk
1 tsp. honey dijon mustard
½ cup breadcrumbs
2 Tbsp. cornmeal
½ tsp. ground Litehouse® Instantly Fresh Fresh Garlic
¼ tsp. chilli pepper
3 Tbsp. extra virgin olive oil
½ tsp. Litehouse® Instantly Fresh Parsley
Serve with any Litehouse® Ranch for dipping!
Preheat the oven to 425 degrees F. Prepare three mixing bowls for use. Fill one with ½ cup of cornstarch. Fill next with milk, egg, and dijon. Mix together. The third bowl will hold your breadcrumbs, which you assemble like this: In a food processor, pulse the panko bread crumbs, cornmeal, garlic and chilli powder. You want to process this mixture so the bread crumbs become smaller. Once your bread combination is ready: Dunk the pickle slice into the ½ cup cornstarch, making sure to coat all sides evenly. Dip it into the egg/milk mixture. Finish it off with a dip into the bread crumb, cornstarch and cornmeal bowl. Set the dipped slice aside while you finish the other pickles Line a large baking sheet with parchment paper, and spread with a tablespoon of olive oil. Line up the pickle slices. Bake for 8 minutes, then flip pickles and bake for another 8 minutes. Serve warm and dip into Opadipity by Litehouse™ Creamy Ranch