Fried Horseradish Pickles

Ingredients

• Vegetable oil for frying
• 1 cup (125 g) all purpose flour
• 1/2 teaspoon Salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup (118 ml) buttermilk
• 1 large egg
• 1 1/2 cup martin horseradish pickle chips

Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)

• 4 Tbsp Ranch dressing
• 2 Tbsp prepared horse radish
• 1 Tbsp lemon juice
• 2 teaspoon sour cream
• Dash garlic powder
• Dash onion powder
• Black pepper & salt to taste

Instructions

1. Fill a Dutch oven or heavy-bottomed saucepan 2-3″ deep with oil for frying. Fix a frying thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F before you can begin frying, but this will take 10 minutes or so.
2. Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, and garlic powder. Set aside.
3. In a separate bowl, whisk together buttermilk and egg.
4. Once oil has reached 375F, prepare pickles for frying in batches of 3-4 slices
5. Coat slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
6. Transfer to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
7. Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F before frying your next batch of pickles.
8. Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together all the dipping sauce ingredients until combined.