Ice-cold cucumber sticks coated in a buttery buffalo sauce, served with a creamy ranch dressing. The viral American snack in its classic version: crunchy, spicy, and fresh.
Ingredients
- 600 g cucumbers
- 100 ml vinegar-based hot sauce like Frank's RedHot
- 50 g unsalted butter
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp fine salt
- 1 pinch ground black pepper
- 0.25 bunches fresh chives
- 120 g ranch dressing
- 4 pieces celery stalk
Method
- Wash and carefully dry the cucumbers. Cut them into batons about 1 cm thick (or into large segments and then quartered lengthwise), unpeeled to keep the crunch.
- Place the batons in a colander over a bowl, sprinkle with salt, toss, and let purge for 10 minutes to draw out the excess water.
- Meanwhile, prepare the warm buffalo sauce (see prepared component) and the ranch dressing (see prepared component). Keep the ranch in the refrigerator.
- Firmly pat the cucumber batons dry with paper towels until their surface is completely dry.
- Pour the warm buffalo sauce over the cucumbers in a large bowl and gently toss with a spatula to coat them evenly without breaking them. Season with a pinch of black pepper.
- Divide immediately into chilled bowls or plates. Sprinkle with chopped chives.
- Serve immediately with the ranch as a dip on the side and fresh celery stalks for a traditional presentation.
Nutrition
Per serving
- Energy
- 277 kcal
- Protein
- 2.54 g
- Carbohydrate
- 9.66 g
- Fat
- 24.44 g
- Fibre
- 3.28 g
- Calcium
- 48.72 mg
- Iron
- 0.54 mg
- Magnesium
- 22.19 mg
