Cajun Fried Pickles
by Dustin H.
- 1 qt. sliced van holden pickles
- 1 egg, beaten
- 1 cup milk or buttermilk -you can use whole milk, 2% milk, soy milk or rice milk
- 3 cups of flour -this can be any type of flour including white, whole wheat or rice flour
- 1 teaspoon garlic salt or powder
- 1 teaspoon Adobo seasoning or Mrs. Dash seasoning
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepperteps
- Step 1 of 11 Begin by making the egg wash. Whisk egg and milk together using a fork for about 30 seconds and set aside. Step
- 2 of 11 Mix remaining ingredients (except the pickles) together and set mixture aside.
- Step 3 of 11 Remove pickles slices from jar and thoroughly drain the juice off the pickles, dabbing the excess juice off the pickle using a paper towel.
- Step 4 of 11 Coat each pickle slice with egg wash made in Step 1. Step 5 of 11 Then coat each pickle with the batter mixture made in Step 2.
- Step 6 of 11 Repeat steps 4 and 5 to double-coat your pickles slices. The breading will adhere better if you give it a double dunk.
- Step 7 of 11 Place each battered pickle slice on a cookie sheet that is lined with wax or parchment paper and freeze for at least 30 minutes. If you neglect to freeze your pickle slices, the pickle batter will not adhere and you'll end up with naked pickle slices and a bunch of batter floating in the oil.
- Step 8 of 11 Heat cooking oil to 375 degrees Fahrenheit.
- Step 9 of 11 Carefully drop each frozen pickle into the pre-heated oil. Stir occasionally and let cook until pickles float on the surface of the oil and turn golden brown, generally around 2 to 3 minutes.
- Step 10 of 11 Remove pickles from oil and allow them to drain on paper towel.
- Step 11 of 11 Transfer to serving plate and serve with your favorite dip!
- Ranch dressing is a delicious fried pickle dipping sauce. If you want to be a little adventurous, try dipping in Catalina dressing, or add a few drops of Cholula or Tabasco hot sauce to your dipping sauces