Fried Pickles with Cajun Dipping Sauce
Fried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping sauce made with the subtle, tangy taste of Duke’s Mayonnaise.
- 1/2 cup Duke’s Mayonnaise
- 1 Tbsp. ketchup
1 tsp. Cajun seasoning
- 2 cups dill pickle chips, drained
- Peanut or vegetable oil, for frying
- 3 eggs
- 2 cups all-purpose flour
- 1 Tbsp. Italian seasoning
- 2 tsp. cayenne pepper
- Mix the mayonnaise, ketchup, and Cajun seasoning in a bowl.
- Cover and refrigerate until use.
- Spread the drained pickles on paper towels and pat dry.
- Heat 1 inch of peanut oil in a pot over medium-high heat until a deep-fry thermometer reads 375°F.
- While oil is heating, crack the eggs into a bowl, beat well.
- In another bowl, mix the flour, Italian seasoning and cayenne.
- Add 10 pickles to the flour mixture and toss to coat.
- Remove pickles from the flour, shake off excess and then place in beaten eggs, coat well, then put back in the flour mixture and coat again.
- Carefully place the pickles into the oil one at a time. Fry until golden brown, 1-2 minutes.
- Remove pickles from the oil with a slotted spoon and drain on paper towels.
- Return the oil to 375° and repeat process with remaining pickles.
- Serve hot with the prepared sauce.