Recipe courtesy of Damaris Phillips
Fried Pickles with Cajun Aioli
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- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 53 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 538 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 53 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 538 mg
Ingredients
Cajun Aioli:
Fried Pickles:
Directions
- 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.
