FRIED PICKLES WITH RANCH DIP

Prep Time: 20 minutes

Finished in: 30 minutes

Servings: 5

Gather Ingredients

5 sliced dill pickles

1/2 cup cornstarch

1 egg

1/2 cup milk

1 tsp honey dijon mustard

1/2 cup breadcrumbs

2 tablespoons cornmeal

1/2 teaspoon ground Instantly Fresh™ Garlic

1/4 teaspoon chilli pepper

3 tablespoons extra virgin olive oil

1/2 teaspoon Instantly Fresh™ Parsley

Put it Together

Preheat the oven to 425 degrees F. Prepare three mixing bowls for use. Fill one with 1/2 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 1/2 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 Creamy Ranch.

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