Fried Pickles With A Creole Dipping Sauce

Fried Pickles With A Creole Dipping Sauce – Fried dill pickles are an uber popular appetizer here in the South.  Dill pickle chips are either battered or breaded and then fried until crispy and golden.  My personal preference is to make them with a crisp and crunchy breading.  You can find them on the menu at many sports bars and steakhouses and when making them at home we’re usually watching a football game or NASCAR race.  The truth is we don’t need very much of an excuse.

Ingredients you’ll need:
For the pickles:
1 [32] oz jar dill pickle chips, drain well and pat dry
2 cup self-rising flour
1/2 cup plain yellow cornmeal
1 Tbsp Creole/Cajun seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 1/2 cup buttermilk
2 large eggs, beaten
peanut or vegetable oil for frying
For the Creole dipping sauce:
1 cup mayonnaise
1/3 cup chili sauce
2 green onion, whites only
1 [4] oz jar roasted red pepper, well drained and pat dry
2 clove garlic, peeled
1 Tbsp lemon juice
1 1/2 tsp Creole/Cajun seasoning
1/2 tsp wasabi paste or prepared horseradish [more or less to your taste]

Directions:
To prepare the pickles:
Thoroughly drain and pat dry the pickles.  In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.  In a separate bowl, whisk together the buttermilk and eggs.  Toss the pickle chips with 1/4 cup of the dry seasoned flour/cornmeal mixture.

Heat 5-inches of oil in a heavy bottomed pot to 350°F.   Dip the flour coated pickle slices in the buttermilk egg wash then into the dry coating.  Drop into the oil separately.  Cook for 2-3 minutes until golden on both sides, gently turning as needed.  Repeat cooking in batches.  Maintain the oil temperature around 350-360°F for best the results.

Remove with a slotted spoon to paper towels to drain.  Seasoning lightly with salt or additional Creole seasoning immediately.  Serve with the Creole dipping sauce on the side. Yield: 8-10 servings

To prepare the sauce:
Place all of the ingredients into a blender and pulse until combined.  Chill thoroughly for at least 2 hours prior to serving. Yield: approximately 1 1/2 cup

You may also like this: Baked Pickle Chips with Horseradish Chipotle Sauce

Fried Onion Strings with Creamy Sriracha Dipping Sauce

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Fried Pickles With A Creole Dipping Sauce

Servings 6

Author Melissa Sperka

Ingredients

• For the pickles:
• 1 [32] oz jar dill pickle chips drain well and pat dry
• 2 cup self-rising flour
• 1/2 cup plain yellow cornmeal
• 1 Tbsp Creole/Cajun seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 1/2 cup buttermilk
• 2 large eggs beaten
• peanut or vegetable oil for frying
• For the Creole dipping sauce:
• 1 cup mayonnaise
• 1/3 cup chili sauce
• 2 green onion whites only
• 1 [4] oz jar roasted red pepper well drained and pat dry
• 2 clove garlic peeled
• 1 Tbsp lemon juice
• 1 1/2 tsp Creole/Cajun seasoning
• 1/2 tsp wasabi paste or prepared horseradish [more or less to your taste]

Instructions

1. To prepare the pickles: Thoroughly drain and pat dry the pickles.
2. In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
3. In a separate bowl, whisk together the buttermilk and eggs.
4. Toss the pickle chips with 1/4 cup of the dry seasoned flour/cornmeal mixture.
5. Heat 5-inches of oil in a heavy bottomed pot to 350°F.
6. Dip the flour coated pickle slices in the buttermilk egg wash then into the dry coating.
7. Drop into the oil separately.
8. Cook for 2-3 minutes until golden on both sides, gently turning as needed. Repeat cooking in batches. Maintain the oil temperature around 350-360°F for best the results.
9. Remove with a slotted spoon to paper towels to drain. Seasoning lightly with salt or additional Creole seasoning immediately.
10. Serve with the Creole dipping sauce on the side.
11. To prepare the sauce:
12. Place all of the ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours prior to serving. (Yield: approximately 1 1/2 cups)