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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
- Cayenne pepper
- 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)
Directions:View on Bon Appetit
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