Fried pickles

Fried pickles


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


  1. Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl set aside.
  2. 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.
  3. 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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