Oven “Fried” Pickles with light Herb Buttermilk Ranch Dip
Fried pickles to a New Yorker is quite uncommon, alien actually! But in the South they are wildly popular. The first time I tried fried pickles was at a restaurant in DC, I found myself trying to decide if I liked them, yet oddly reaching for seconds and thirds. Since then I have had many requests for a make-over and finally tackled the request. Baking them worked out great, the crumbs stuck perfectly and with a generous amount of oil sprayed on top, they baked to a golden crisp. You can easily make 1/2 batch (1-16 oz jar) for less people. If you are watching your sodium, you may not want to make them unless you can find low sodium dill pickles. As a base I started with a version Mary from Mary’s Bites shared with me, which I slightly adapted it to suit my taste. Hope you Southerners and even all you Yankees enjoy!!
