Fried Sriracha-Bread n’ Butter Pickles with Homemade Buttermilk Ranch Dressing Ice Cream & Sriracha-Cajun Seasoning |
A big 'ole plate of fried pickles... and ice cream. |
Oh hey, that's ranch dressing ice cream! |
Fried Pickles + Ice Cream can be fancy too, y'all :) |
Fry... Scoop... Nosh... |
For the Homemade Sriracha-Bread n’ Butter Pickles:
5C Sliced Cucumbers, Sliced to ¼-½inch Thick Slices (depending on your preference)
1 Large Sweet Onion, Thinly Sliced
¼C Kosher Salt
2C Sugar
2C White Vinegar + 1C Apple Cider Vinegar
½C Light Brown Sugar, Packed
½C Sriracha
2T Pickling Spices
2t Mustard Seeds & Coriander Seeds
5 Black Peppercorns & 5 Pink Peppercorns
¼t Ground Turmeric
1 Cinnamon Stick (per pickle jar)
5-10 Garlic Cloves (per pickle jar… depending on how garlicky you want them)
1T Chili-Garlic Sauce (per pickle jar)
For the Homemade Buttermilk Ranch Dressing Ice Cream:
1C Buttermilk, Well-Shaken
2T Heavy Cream
½C Mayo
¼C Sour Cream
1t Lemon Juice
2T Buttermilk Powder
½t Ground Mustard, Garlic Powder, Onion Powder, & White Pepper
¼t Paprika
1T Fresh Parsley, Minced
1t Fresh Dill & Fresh Chives, Minced
1 Small Garlic Clove, Minced into a Paste
Salt, Fresh Cracked Black Pepper, & Sugar, To Taste
For the “Demon Flour” Fried Pickles:
Prepared Sriracha-Bread n’ Butter Pickles
1C AP Flour
2T Cornstarch
½t Each of Ground Mustard, White Pepper, Paprika, Cayenne, Chile Powder,
Onion Powder, & Garlic Powder
Salt & Pepper, To Taste (I roughly did 1T salt and 1t Black Pepper)
2T Buttermilk, Well-Shaken
Vegetable Oil, For Frying
For the Wet Batter:
2 Eggs
1C Buttermilk, Well-Shaken
2T Sriracha
For the Sriracha Cajun Seasoning:
2T Sea Salt
1T Homemade Sriracha Powder
1t Garlic Powder & Onion Powder
1t Black Pepper
½t Ground Mustard
Pinch of Ground Chinese Five Spices
Directions:
1. For the Homemade Sriracha-Bread n’ Butter Pickles: In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegars, Sriracha, and spices to a boil. Drain cucumbers and onions in a colander and place into a large bowl. Pour the hot vinegar mixture over the cucumbers and onions, and then let it cool completely to room temperature. This recipe made roughly 3-4 jars of pickles, so make sure to boil the jars in hot water to sanitize them before filling them. In the bottoms of the clean jars, pour in 1T of the Asian Chili-Garlic Sauce, and then drop in some cloves of garlic, and a cinnamon stick. Ladle in the room temperature pickle slices and Sriracha pickling liquid to fill the jar. Process them in a hot bath and make sure the top has sealed before storing them. I like to let my pickles marinate for 1-2 weeks before enjoying them, but they will begin to taste pickled after about 4 hours.
2. For the Homemade Buttermilk Ranch Dressing Ice Cream: In a medium bowl, stir together the buttermilk, heavy cream, mayo, sour cream, and buttermilk powder until smooth. Add in the other ingredients until it is completely incorporated, adjusting for taste with the salt, pepper, and sugar. Once you have reached your desired ranch dressing, cool the custard base until completely chilled. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. As soon as the mixture is done churning, transfer to a bowl or airtight container. Store in the freezer until firm.
3. For the Fried Pickles: Heat the vegetable oil over medium heat in a pot to 350 degrees. Next, you have to set up a battering station. I use two pie tins. For the first station, I mix the flour and cornstarch with seasonings to make “demon flour” or really spicy flour mix. . Drizzle the 2T of buttermilk into this last pie tin, and using a fork, and mix until little shaggy pieces form (these will help build a nice crunch to the pickles). For the second station, I whisk together the eggs, buttermilk, and Sriracha. Now, place the Sriracha Pickles into the egg batter, then into the demon flour, making sure to completely coat and press the pickles into the flour. Fry the breaded pickles for 2-4 minutes or until golden brown and crispy on all sides. Once cooked, remove from the oil to drain and sprinkle with some Sriracha Cajun Seasoning. Keep warm until ready to serve.
4. For the Sriracha Cajun Seasoning: Combine all of the seasonings together in a bowl and mix until completely incorporated. You can also pulse with a food processor to make a finer texture for sprinkling. Store in an airtight container.
5. For Serving: Serve the hot fried pickles with a scoop of the homemade ranch dressing ice cream. You can either dip the pickle chips into it or scoop ice cream on top of an individual pickle.
Well I must say, any of the above would be welcome individually.
ReplyDeleteNot sure how to make the homemade sriracha powder though.
Oops, I forgot to include the Homemade Sriracha Powder in this recipe above because I have made it before and use it in a good bit of my recipes. If you want to make it, I posted the link below that includes all the steps for it! Sorry for the confusion :)
DeleteXOXO,
Juliana
http://www.piecelovecooking.com/2012/05/pickled-deviled-eggs-with-country-ham.html