Fried Pickles with Spicy Ranch Dip

Ingredients:

For the Pickles:

1 large cucumber, sliced into spears

1 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg, beaten

1 cup breadcrumbs

For the Spicy Ranch Dip:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cayenne pepper (adjust to taste)

1/4 teaspoon Worcestershire sauce

Instructions:

Make the Pickles:

Dredge Pickles: Dredge cucumber spears in flour mixture, then dip in beaten egg, and finally coat in breadcrumbs.

Fry Pickles: Fry the pickles in hot oil (350°F or 175°C) for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Make the Spicy Ranch Dip:

Combine Ingredients: In a small bowl, combine mayonnaise, sour cream, buttermilk, garlic powder, onion powder, cayenne pepper, and Worcestershire sauce. Mix well.

Serve:

Serve the fried pickles with the spicy ranch dip.

Tips:

For extra crispy pickles, air fry them for 10-12 minutes at 400°F (200°C).

You can use other types of pickles, such as dill pickles or bread and butter pickles.

Serve with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.

Enjoy these delicious and crispy pickles!