Fried Pickles and Homemade Ranch with Tim Hollingsworth | Like A Chef

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a gluten-free option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

Toast the mixture of spices: peppercorns, chili flakes, mustard seeds, and fennel.

Transfer the toasted spices into a cheesecloth to make a sache.

Dice carrots, celery, shallot, and garlic for the mirepoix and sweat them in a little olive oil for about 30 seconds to a minute.

Add the sache, salt, sugar, vinegar, and water to the mirepoix and bring it to a boil with dill inside.

Remove cucumbers from ice water and place them in a jar, then pour the brine over the cucumbers.

Let the pickles sit in the fridge for about a week.

To make homemade ranch, combine onion powder, garlic powder, salt, pepper, buttermilk, Worcestershire sauce, lemon juice, creme fraiche, and mayonnaise.

Add cumin and coriander to the ranch mixture and refrigerate for at least 1 hour, overnight is better.

Cut pickles using a crinkle cutter and soak them in buttermilk for about an hour to mellow the salt and acid.

Drain the pickles and dredge them in a flour mixture made of flour, garlic powder, onion powder, cayenne pepper, and chopped thyme.

Dust off excess flour and fry the pickles in beef fat until golden brown.

Serve fried pickles on a plate with a side of homemade ranch and garnish with sprigs of dill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens