If you haven’t tried fried pickles and think we’re crazy for even mentioning them, you must remedy the situation immediately, because they’re absolutely amazing. Seriously, these morsels are the best combination of all things juicy, crunchy and spicy, and we love being able to make them at home whenever the craving hits. (Although we try not to make them too often, because they’re not exactly health food.)
If you like pickles and you like fried foods and really, who doesn’t?! These bite-sized treats are for you. We’ve perfected the batter and promise you they hit the spot at any timefor our sake, try them out!
- 2 1/2 cups dill pickles, drained and patted dry
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 eggs
- 2 teaspoons Cajun seasoning
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
- 1/3 cup mayonnaise
- 1 tablespoon drained horseradish
- 2 1/2 teaspoons ketchup
- 1/2 teaspoon Cajun seasoning
- Pour enough vegetable oil into a large Dutch oven that it’s 1/3 full. Heat over medium-high heat until it reaches 350º F on a deep-fryer thermometer.
- In a medium bowl, combine mayonnaise, horseradish, ketchup and Cajun seasoning and mix until incorporated.
- Cover and place in refrigerator until chilled.
- Whisk eggs and milk together in a large bowl until smooth and combined.
- In a separate bowl, mix together flour, cornmeal, Cajun seasoning, Italian seasoning, cayenne, salt and pepper. Taste and adjust seasoning, if necessary.
- Place pickles in egg mixture and soak completely, then dredge thoroughly in seasoned flour mixture.
Note: repeat egg wash and flour dredging for a thicker crust on pickles.
- Shake off excess and carefully lower pickles into frying oil.
- In batches, cook pickles for 3-5 minutes, flipping in the middle, or until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Repeat with remaining pickles, then season with another sprinkle of salt.
- Serve immediately with dip and enjoy!
Recipe adapted from Instructables