But what about fried pickles? Now, that’s something you don’t hear everyday. Though it sounds weird, if you can get the pickle jar open, you should give it a try. It combines dill’s tartness and fried food’s comfort; and if you end up hating it-well then, hey, you’ve got a new conversation starter.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
For the Tangy Sauce:
1/4 cup mayonnaise
2 teaspoons ketchup
1/4 Cajun seasoning
1/4 crushed red pepper flakes
For the Fried Pickles:
vegetable oil (for frying)
1/2 cup all purpose flour
1 1/3 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup water
2 cups sliced dill pickles, drained (TIP: I enjoy wielding sharp objects, so I used 9 baby dills and cut them into 1/8-1/4 inch slices myself. You can also buy them pre-cut if you’re less knife-happy.)
1. Start by making the sauce. Mix the mayonnaise, ketchup, Cajun seasoning and crushed red pepper flakes in a bowl. Set aside.
2. Pour about 1 inch of vegetable oil into a frying pan and heat on medium-high until tiny bubbles form.
3. Open the pickle jar with your impressive muscles or find a friend. (TIP: if you don’t have any muscles or friends, you can run the lid under hot water for 1-2 minutes to help loosen the seal. Whacking it against the edge of the countertop won’t help. I promise.)
4. If your pickles are whole, choose 8-10 of your favorites and slice them into pieces about 1/8-1/4 inches wide. (TIP: much like people, pickles come in all shapes and sizes! For this recipe, don’t discriminate!)
5. In a separate bowl, whisk together the flour, Cajun seasoning, Italian seasoning, pepper, salt and water until smooth.
6. Add the slices to the batter and coat. (TIP: make sure the pickles are completely coated but not dripping with too much excess batter.)
7. With a slotted spoon, transfer the pickles into the frying pan in several batches. (TIP: if you’re patient, transfer one slice at a time. If you don’t mind them sticking together a little, throw several in at once.)
8. Fry until beautifully golden brown (1-2 minutes). You may flip each batch over once with a fork or spatula. Remove from oil with a spatula and set between two paper towels to drain.
9. Wait a few minutes for them to cool and then enjoy your fried pickles and tangy sauce.
Inspired by: Food Network’s Almost-Famous Fried Pickles
Check out more good stuff from Spoon University here: