Deep-fried pickles are one of those dishes that shouldn’t work, but they do. Whoever thought of taking briny, juicy, tart pickled cucumbers, battering them and throwing them in the deep fryer was either a state-fair chef or a genius ahead of his of her time.
The golden brown breading adds even more crunch to the typical snap of the pickle, and the heat is unusual yet delightful. But to really complete this dish you need proper dipping sauce.
This Cajun dipping sauce is a simple combination of mayo, sour cream, lemon juice, onion and Cajun seasoning, adding a cooling affect to the heat of the pickle, and a gentle spice to compliment the pickle’s tartness.
This dish is pretty much foolproof. The only thing you can possibly mess up is not making enough – watch out; they go fast.
Scroll through the photos below for step-by-step instructions on how to make these deep-fried pickles with Cajun dipping sauce.
Cajun dipping sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon Cajun seasoning
- 1/4 red onion, minced
- 1 jar whole dill pickles
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- Salt, to taste
- 2 teaspoons sweet paprika
- 1 egg
- 3/4 cup whole milk
- 1 teaspoon freshly ground black pepper
- Pinch of salt
- 1/2 to 1 cup finely ground bread crumbs
- Vegetable oil for frying
*Recipe and photos via Thanksgiving.com