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