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.
To make this simple breading, I prefer to combine flour and cornmeal adding a kick with creole seasoning. It’s the perfect compliment to the dipping sauce and mighty tasty, too! There’s something magical about that breading combination and the creamy Creole dipping sauce on the side is an absolute must. A cool Ranch dip or creamy avocado lime ranch as well as my copycat Chick-fil-a sauce works beautifully, too. It’s party food to the max.
You may also like this: Baked Pickle Chips with Horseradish Chipotle Sauce, Fried Onion Strings with Creamy Sriracha Dipping Sauce and Dill Pickle Dip.
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Helpful Kitchen Items:
Fried Pickles With A Creole Dipping Sauce
Servings: 6
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
- 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.
- 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 cups)
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Lin says
Gosh these look tasty! Must make them next time we have a family get together. 🙂 Thanks Melissa!
Melissa says
Hi Lin, my pleasure!
Linda says
I have never had fried pickles, and they sound delicious. What’s really apealing to me is that fabulous Creole dip. OMG, so up my alley. You know I’ll make any dish that has a dip- that’s why my nickname is Blondie Dip. Thanks again for another great recipe Melssa:)
Melissa says
Linda, you will love these and the dip. the dip is also spectacular with shrimp. Enjoy, sweets!
Lori Johnson says
Thank you for the recipe! I’ll be making these the next time my daughter visits, we recently discovered fried pickles. And we are going to love the dipping sauce.
Alison's Allspice says
I love fried pickles, and that dipping sauce is perfect! Yum! Pinned for later, Thanks!
Melissa says
Hi Alison, thanks for sharing!
Melanie | Melanie Makes says
That dipping sauce sounds amazing, Melissa! Pinned!
Melissa says
Thank you Melanie!
Bessie Valentine Gillespie says
Hi Melissa:
I recently subscribed to your site and I am thoroughly enjoying it. Is that a place on your site where the recipes can be saved?
Thank you and congratulations on a site well done.
Melissa says
Hi Bessie, welcome! I’m delighted you’re finding some recipes to enjoy. I actually do have a recipe box feature in production and when it’s ready to released, I’ll announce it so, stay tuned.Thanks so much for cooking with me, visit often.