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Fried Pickles with Spicy Cajun Dipping Sauce

I have always enjoyed the flavor and crispy exterior of fried pickles, especially when they are dipped in a spicy mayonnaise and sour cream-based sauce. These fried pickles are great to serve up as a pre-dinner appetizer, or when you are hosting a casual party at home.

Ingredients

For the Spicy Cajun Dipping Sauce:

  • ¼ fresh jalapeno, seeds included, very finely minced
  • 1 Tbsp shallot, finely minced
  • 1 Tbsp freshly-squeezed lemon juice
  • 1 tsp dehydrated granulated garlic spice
  • 1 tsp Cajun seasoning blend
  • ½ tsp cayenne pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream or crème fraiche
  • 2 Tbsp ketchup
  • 2 Tbsp prepared horseradish
  • Kosher salt & freshly-ground black pepper, to taste

For the Fried Pickles:

  • 2 or 3 cups sunflower seed oil, or neutral frying oil of choice
  • ½ cups all-purpose flour
  • 2 tsp Cajun seasoning blend
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 tsp Kosher salt
  • 2 whole eggs, whisked together
  • 4-5 whole dill pickles, sliced ½” thick

Instructions

For the Spicy Cajun Dipping Sauce:

  • In a small bowl, combine the finely minced fresh jalapeno and the minced shallot with one Tablespoon of lemon juice, and toss to combine.
  • Allow the jalapenos and shallot to marinate in the lemon juice for at least 3 minutes while you gather the remaining dipping sauce ingredients.
  • After the shallots and jalapenos have rested in the lemon juice for at least 3 minutes, add the dehydrated granulated garlic, Cajun seasoning, cayenne pepper, mayonnaise, sour cream, ketchup, and prepared horseradish.
  • Taste, and season with Kosher salt and freshly-ground black pepper.
  • When you are satisfied with the dipping sauce, set it aside in the fridge for serving with the fried pickles.

For the Fried Pickles:

  • Heat 2-3 cups of sunflower seed oil in a medium-sized frying pot until the oil is 375F.
  • While the oil is warming up, combine the all-purpose flour, Cajun seasoning blend, dried oregano, cayenne pepper, and Kosher salt in a large bowl.
  • Mix the dried ingredients together until fully incorporated and set aside.
  • Whisk together the whole eggs and toss the eggs in a bowl with the sliced dill pickles.
  • When the oil is 375F, take a few of the pickle slices from the egg mixture and bread them in the seasoned flour mixture.
  • Carefully drop the breaded pickle slices into the hot oil, cooking a number of them at a time, without overcrowding the pot.
  • When the pickle slices are deep fried and golden brown, carefully remove them from the hot oil and allow them to drain on paper towels.
  • Season the fried pickles lightly with kosher salt, and serve with the spicy Cajun dipping sauce that you made earlier.

Notes

These fried pickles are best eaten right after they are fried.