The Leaning Tower of Pickles

Total Time:
45 min
30 min
15 min

4 to 6 servings

  • Vegetable oil
  • 1 1/2 cups yellow cornmeal
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • One 8-ounce jar pickled carrots, such as from a jar of vinegar-packed giardiniera
  • One 8-ounce jar pickled jalapenos
  • One 8-ounce jar sliced dill pickles
  • Angry Sauce, recipe follows
  • Angry Sauce:
  • 1 cup Japanese mayonnaise
  • 1/4 cup chile paste, such as Sambal
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon zested ginger
  • 1 teaspoon sugar
  • 1 clove garlic, zested
  • Kosher salt and pepper, optional
  • Special equipment: 4-inch wooden skewers

  • In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F.

  • In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined.

  • In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes. Repeat with the remaining pickles. Drain on a paper-towel-lined plate.

  • Stack 6 fried pickles, alternating varieties, on a 4-inch skewer. Serve with a bowl of Angry Sauce. Prepare for a barrage of high fives from your bros.

Angry Sauce:
  • Mix the mayonnaise, chile paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl. Adjust the seasoning if necessary.

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