” Southern-style fried pickles seasoned to perfection! Paired with a sweet and tangy dipping sauce”
Visual learner? Watch me make these Southern-style fried pickles from start to finish!
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, snack or even a side dish (when done right).
And by right I mean, it must have that southern-style breading! I want my fried pickles to look like fried chicken lol You know what type of coating I’m talking about right? One that’s full of flavor, crispy, cracklin’, and golden. You can achieve this by using flour or panko. I go with flour!
Some folks like to marinade the pickles in buttermilk or beer beforehand but I’ve never done that. Dredging them through an egg-buttermilk mixture and a nice coating of well-seasoned flour is all I need to get my fix!
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
2 cups sliced dill pickles, drained
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.