Fried Pickle Chips with Ranch Dipper

This is a fun appetizer for football game night.

If you want to make your own pickles (needs to sit in refrigerator for 2 wees( here is a good recipe.  If you don't want to make pickles just use store bought.

Pickles
Ingredients

• 1 cup white wine vinegar
• 2 tablespoons coarse salt
• 2 teaspoons sugar
• 1 bay leaf
• 4 cloves garlic, sliced
• A small handful of fresh dill
• 2 teaspoons mustard seeds
• 1 teaspoon coriander seeds
• 6 kirby cucumbers, sliced about 1/3-inch thick

Directions

In a small saucepan, boil 1 1/4 cups water with the vinegar, salt, sugar and bay leaf.

Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid over the top; cover and refrigerate overnight or for up to 2 weeks.

Fried Picles

Ingredients

• 16  thick-sliced garlic deli pickles
• Flour, for dredging
• 2 eggs, slightly beaten
• 1 cup panko breadcrumbs
• 1/4 cup cornmeal
• Extra virgin olive oil or vegetable oil, for shallow frying
• 1 cup sour cream or Greek-style yogurt
• Juice of 1/2 small lemon
• 3 tablespoons fresh herbs (such as dill, chives and parsley), chopped
• 2 teaspoons white wine vinegar
• 1 large clove garlic, grated or pasted
• 1 teaspoon hot sauce
• Salt and pepper

Makes 16 pickle chips

Preparation

Pat the pickle chips dry. Place the flour and eggs in separate shallow dishes; combine the panko and cornmeal in a third dish. Coat the pickles first in the flour, then the egg, then the panko mixture.

In a large skillet, heat a shallow layer of extra virgin olive oil over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.

Make the dipper:

• In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve alongside the fried pickle chips for dipping.