Fried Bread-and-Butter Pickles with Green Goddess Dressing!
1/2 cup crème fraîche or sour cream
1/2 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
5 anchovy fillets, chopped
1 cup mayonnaise
3/4 teaspoon salt, divided
1 cup buttermilk
1 tablespoon hot pepper sauce
1 14-ounce jar bread-and-butter pickles, drained, patted dry
2 cups yellow cornmeal
1/4 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Puree first 7 ingredients in blender until only tiny flecks of herbs remain. Transfer to medium bowl. Add mayonnaise; whisk to blend well. Mix in 1/4 teaspoon salt. Season dressing to taste with cayenne pepper. Cover and refrigerate at least 1 hour. DO AHEAD Dressing can be made 2 days ahead. Keep refrigerated.
Whisk buttermilk and hot pepper sauce in another medium bowl to blend. Add drained pickles; soak at least 20 minutes and up to 1 hour.
Whisk cornmeal, black pepper, and remaining 1/2 teaspoon salt in third medium bowl. Sprinkle some of cornmeal mixture over rimmed baking sheet. Lift 1 pickle slice from buttermilk. Place in cornmeal, turning and pressing gently to coat. Transfer to prepared baking sheet. Repeat with remaining pickles and cornmeal. DO AHEAD Can be made 30 minutes ahead. Let stand at room temperature.
Add enough vegetable oil to large deep skillet to reach depth of 1 inch. Lean deep-fry thermometer on angle in skillet with bulb submerged. Heat oil over medium heat to 350°F.
Working in batches, fry pickles until deep golden brown, turning occasionally, 2 to 3 minutes (return oil to 350°F between batches). Using slotted spoon, carefully transfer fried pickles to paper towels to drain.
Spoon 3/4 cup dressing into small bowl. Place bowl on platter. Arrange warm pickles on platter around dressing.
Photo & recipe courtesy of: http://www.bonappetit.com/recipes/2010/09/fried_bread_and_butter_pickles_with_green_goddess_dressing