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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Fried Zesty Dill Spears Ingredients:
12 zesty dill pickles |
3 cups vegetable oil (for frying) |
3/4 cup hidden valley® original ranch® dressing |
3/4 cup greek yogurt |
2 tablespoons dried chives |
2 large eggs |
1 cup flour |
1 teaspoon ground black pepper |
1 teaspoon cayenne pepper |
2 teaspoons garlic powder |
1 teaspoon onion powder |
1 tablespoon hidden valley original ranch seasoning mix |
3 1/2 cups panko breadcrumbs |
1 cup shredded parmesan cheese |
1 tablespoon dried chives |
Directions:
1. 1. Place pickles on paper towel to dry.
2. 2. Mix together ingredients for your batter. Set aside.
3. 3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2.
4. 4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2.
5. 5. Place prepared pickles onto wire rack and freeze for 20 minutes.
6. 6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.
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