Fried Pickles with Cajun Aioli

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Cajun Aioli:
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Cajun seasoning
  • 3 green onions, green parts only, sliced
  • Fried Pickles:
  • 1/2 cup sour cream
  • 3 tablespoons pickle juice
  • 1/2 cup all-purpose flour
  • 1/2 cup stone-ground yellow cornmeal
  • Pinch cayenne pepper
  • 32 dill pickle slices
  • Canola oil, for frying
  • Kosher salt
Directions
Watch how to make this recipe.
  • For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.

  • For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.

  • Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.

  • Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.


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    Un-fried Pickles

    Recipe courtesy of Trisha Yearwood