I have always enjoyed the flavor and crispy exterior of fried pickles, especially when they are dipped in a spicy mayonnaise and sour cream-based sauce. These fried pickles are great to serve up as a pre-dinner appetizer, or when you are hosting a casual party at home.
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Fried Pickles with Spicy Cajun Dipping Sauce
Ingredients
For the Spicy Cajun Dipping Sauce:
- ¼ fresh jalapeno, seeds included, (very finely minced)
- 1 Tbsp shallot, (finely minced)
- 1 Tbsp freshly-squeezed lemon juice
- 1 tsp dehydrated granulated garlic spice
- 1 tsp Cajun seasoning blend
- ½ tsp cayenne pepper
- ¼ cup mayonnaise
- ¼ cup sour cream or crème fraiche
- 2 Tbsp ketchup
- 2 Tbsp prepared horseradish
- Kosher salt & freshly-ground black pepper, to taste
For the Fried Pickles:
- 2 or 3 cups sunflower seed oil, (or neutral frying oil of choice)
- ½ cups all-purpose flour
- 2 tsp Cajun seasoning blend
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp Kosher salt
- 2 whole eggs, (whisked together)
- 4-5 whole dill pickles, (sliced ½” thick)
Instructions
For the Spicy Cajun Dipping Sauce:
- In a small bowl, combine the finely minced fresh jalapeno and the minced shallot with one Tablespoon of lemon juice, and toss to combine.
- Allow the jalapenos and shallot to marinate in the lemon juice for at least 3 minutes while you gather the remaining dipping sauce ingredients.
- After the shallots and jalapenos have rested in the lemon juice for at least 3 minutes, add the dehydrated granulated garlic, Cajun seasoning, cayenne pepper, mayonnaise, sour cream, ketchup, and prepared horseradish.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- When you are satisfied with the dipping sauce, set it aside in the fridge for serving with the fried pickles.
For the Fried Pickles:
- Heat 2-3 cups of sunflower seed oil in a medium-sized frying pot until the oil is 375F.
- While the oil is warming up, combine the all-purpose flour, Cajun seasoning blend, dried oregano, cayenne pepper, and Kosher salt in a large bowl.
- Mix the dried ingredients together until fully incorporated and set aside.
- Whisk together the whole eggs and toss the eggs in a bowl with the sliced dill pickles.
- When the oil is 375F, take a few of the pickle slices from the egg mixture and bread them in the seasoned flour mixture.
- Carefully drop the breaded pickle slices into the hot oil, cooking a number of them at a time, without overcrowding the pot.
- When the pickle slices are deep fried and golden brown, carefully remove them from the hot oil and allow them to drain on paper towels.
- Season the fried pickles lightly with kosher salt, and serve with the spicy Cajun dipping sauce that you made earlier.