Southern Fried Pickles

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Salty, crunchy, juicy, and slightly spicy, fried pickle chips are a definite crowd pleaser.
Well, let me tell ya, that all changed with I got pregnant with Ethan and went through this “deep fried” stage. I wanted everything fried or crispy and nothing sounded like heaven more than fried pickles!

I ordered them from a restaurant again…ick! Still wasn’t a fan. Came home and made my own, MONEY SHOT!

They were so addictive! I thought my love for this appetizer would fade after pregnancy but fried pickles are still one of my favorite appetizers (when done right).

The most fabulous appetizer you will ever eat is right here! Most popular in the South, fried pickles are perfectly crunchy with just the right amount of tanginess. What more could you ask for? Plus, this game-day perfect app is ready in just 30 minutes.

There’s only thing better than fried pickles and that’s fried pickles dipped in our Roundhouse-Kick Sauce. So, you thought ranch dressing was the end-all when it came to dippable condiments? Prepare to be amazed at this zesty little number. It calls for mayonnaise, chili sauce, ketchup, vinegar, Sriracha and Worcestershire. Add a dash of smoked paprika, a pinch of salt and dried mustard, and a sprinkling of pepper and you have one tasty sauce perfect for our Fried Pickle Chips. Now, when it came to developing a recipe for the perfect fried pickle, we didn’t get too crazy. We kept it classic by first adding dill pickle chips to a batter of buttermilk and black pepper. Then we tossed the in a mixture of ground cornmeal and flour before letting our cast iron skillet fry them to perfection.

Ingredients

For the sauce:

1/4 cup mayonnaise

1 tablespoon drained horseradish

2 teaspoons ketchup

1/4 teaspoon Cajun seasoning

For the pickles:

Peanut or vegetable oil , for frying

1/2 cup all-purpose flour

1 3/4 teaspoons Cajun seasoning

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

Kosher salt

2 cups sliced dill pickles, drained

Directions

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F.

Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper , 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels.

Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

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