Crispy Fried Jalapeno Honey Dills with Point Reyes Original Blue Dip
Serves 4 as appetizer
1 jar The Real Dill Jalapeño Honey Dills, drained
2 cups oil for frying (canola or rice bran)
1 cup all purpose flour
1 cup milk
1 teaspoon baking powder
2 cups panko
Point Reyes Original Blue Dip (see recipe)
Place drained dills and jalapeños on a paper towel-lined sheet pan. Lay another layer of towels on the top, patting the pickles as dry as possible. Let sit while you prepare the rest of the recipe.
In a medium skillet, heat oil to 360-370°F over medium heat.
Meanwhile, combine flour, milk, baking powder and egg, whisking until smooth. Let sit at least 5 minutes.
Place panko in a shallow bowl.
Dip each pickle in batter, allowing excess batter to drip off. Then place in panko, turning over and pressing panko into batter to stick. Continue until all pickles (and those yummy jalapeños!) are coated.
Carefully lower breaded pickles into hot oil, turning after a couple of minutes to get each side brown and crisp. Remove to a paper towel-lined sheet pan as they finish cooking.
Serve hot or room temp with Point Reyes Original Blue Dip.
Point Reyes Original Blue Dip
1 cup crumbled Point Reyes Original Blue (about 4 oz.)
½ cup sour cream
¼ cup mayonnaise
1 tablespoon buttermilk
1 tablespoon lemon juice
pepper, to taste
minced chives and parsley, for garnish
Combine all ingredients in a small bowl. Garnish with extra crumbles of Original Blue, minced chives and parsley.