Recipe: Almost-Famous Fried Pickles
My hubs had been wanting fried pickles for the last couple of weeks, so he finally did something about it – he made it himself! They were really good too!!!
The first batch, he fried them for the recommended 2 minutes and after they cooled, the batter was flaking off. The next batch, he fried them for around 5 minutes and that seemed to work much better.
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
1. Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
2. 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.
3. 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.