1/4 cup mayonnaise
one tablespoon drained horseradish
2 teaspoons ketchup
1/four teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
one/two cup all-function flour
one 3/4teaspoons Cajun seasoning
one/two teaspoon Italian seasoning
1/four 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 one inch peanut oil in a pot over medium-large heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, one/2 teaspoon salt and one/2 cup water in a massive bowl until finally smooth. Spread the pickles on paper towels and pat dry.
- Include half of the pickles to the batter and toss to coat. Get rid of from the batter employing a slotted spoon, letting the extra drip off, and include to the oil one at a time. Fry till golden brown, 1 to 2 minutes get rid of 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 right away with the ready sauce.
Photograph by Kang Kim
Recipe courtesy Food Network Magazine
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