Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
For Dip:
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1/2 cup (prepared or bottled) Ranch Salad Dressing, homemade or store-bought
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2 tsp. bottled or fresh key lime juice
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1 1/2 tsp. real clover honey, I like Sue Bee
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1 tsp. finely chopped fresh parsley
For Batter:
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1 cup flour
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1 Tbl. dry Ranch Dips mix (half of a packet or homemade)
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1 cup beer, regular or light
Rest of Ingredients:
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1 large cucumber, peeled, sliced 1/3" thick, center seeds cut out (*see note)
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vegetable oil for frying
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flat leaf parsley for garnish if desired
Instructions
In small bowl, stir dip ingredients well making sure to incorporate all of the honey. Cover and chill.In medium to large bowl, whisk batter ingredients. Set aside.Add oil to a large frying pan to about 1 1/2" deep and start heating over medium-high heat.While oil is heating, peel, slice and cut out centers of cucumber. slices *This is easily done using a 1 1/2" biscuit cutter and/or a sharp metal cake decorating tip. Place cucumber rings onto paper towel and pat dry. (*If super juicy, pat dry and just toss into a tiny bit of flour right before going into the batter so that the batter will stick well.)Place a few rings into batter coating well. Check oil and turn down to medium heat when hot. Add 5-6 rings and fry until golden brown on both sides, turning once or twice for even browning.Remove to a paper towel-lined rack to cool. Repeat until all are fried.*The main trick is to make sure that you coat the rings with a nice amount of batter. Then just fry until the batter is a nice rich color on both sides for crispiness is all there is to it!Serve hot with the creamy cool dip! (Garnish bowl of dip with a sprig of flat leaf parsley if desired.)
