Deep-Fried Pickles with Buttermilk Dip

Name: Deep-Fried Pickles with Buttermilk Dip
Ingredients: 1 egg; 2 tablespoons paprika (smoked paprika is delicious too!); 2 tablespoons paprika (smoked paprika is delicious too!); 7 tablespoons (75 g) fine polenta or semolina; Vegetable oil for deep-frying; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; About ½ cup plus 2 tablespoons (150 ml) buttermilk; 1 jar (about 18 ounces/500 g) sweet-sour deli pickles, not too large; Sea salt and freshly ground black pepper to taste; Sea salt and freshly ground black pepper to taste; 7 tablespoons (75 g) fine polenta or semolina; ½ cup (75 g) all-purpose flour; 1 tablespoon hot sauce, or a pinch of chile flakes (or to taste); 1 tablespoon hot sauce, or a pinch of chile flakes (or to taste); 1 tablespoon finely chopped fresh chives; 2 tablespoons finely chopped fresh dill; 1 teaspoon white wine vinegar; 1 tablespoon Worcestershire sauce; 3½ tablespoons (50 ml) buttermilk; ¾ cup plus 1 tablespoon (200 ml) sour cream; 1 small bunch flat-leaf parsley (½ ounce/15 g), finely chopped; 1 small clove garlic, pressed

Preparation info

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

This is a surprisingly nice drinks snack. After making it at home once, it has become a staple in our bar food repertoire. You simply won’t be able to stop eating these. Serve with beer, cava, or dry cider.

Ingredients

For the Fresh Buttermilk Dip

¾ cup plus 1 tablespoon (200 ml) sour cream

Starter
Snack
Vegetarian

Method

Prepare

To make the dip, in a small bowl, combine all the ingredients. Cover and store in the fridge for later use.

Make

Slice the larger pickles lengthwise. Smaller ones you can leave whole. Pat dry with a paper towel.

In a shallow bowl, mix the buttermilk and the hot sauce. Combine the flour, p