Time to get your paws messy! These CHEETOS® crusted fried pickles are meant for dunking in creamy homemade ranch. We condone the use of all hands and paws as utensils.
Ingredients
|
1½ cups |
CHEETOS® Puffs Cheese Flavored Snacks, pulverized to size of breadcrumbs |
|
1 cup |
Mayonnaise |
|
½ cup |
Sour cream |
|
1 tsp. |
Garlic powder |
|
1 tsp. |
Onion powder |
|
1 Tbsp. |
Chopped chives |
|
1 Tbsp. |
Chopped parsley |
|
2 tsp. |
Chopped dill |
|
½ tsp. |
Celery salt |
|
2 tsp. |
Fresh squeezed lemon juice |
|
2 Tbsp. |
Milk, more if necessary |
|
|
Kosher salt |
|
2 |
Large dill pickles, cut into ½-inch thick slices |
|
1 cup |
Flour |
|
3 |
Eggs, beaten together with 1 Tbsp. water until smooth |
|
1 cup |
Breadcrumbs |
Steps
|
1 |
Combine the mayo, sour cream, garlic and onion powder, chives, parsley, dill and celery salt. Season with Kosher salt. |
|
2 |
Pat the pickles dry. |
|
3 |
Set up the standard breading procedure: (a) 1 cup flour, (b) egg wash, (c) breadcrumbs and (d) 1 cup CHEETOS® crumbs (reserve ½ cup). |
|
4 |
Run the pickles through the breading procedure and reserve in the fridge for 1 hour. |
|
5 |
Fry the pickles until they are brown and crispy. Toss with CHEETOS® crumbs and serve with ranch dressing. |
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