Description
Crispy and flavorful fried pickles paired with a tangy Creole remoulade sauce. These golden-breaded pickle quarters are perfectly seasoned and fried to crunchy perfection, making a delicious appetizer or snack that’s easy to prepare and sure to impress.
Ingredients
Scale
Fried Pickles
- 6-8 large dill pickles, cut lengthwise into quarters
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt & pepper to taste
- Breadcrumbs (enough for coating)
- Flour (enough for coating)
- Peanut oil for frying (about 1/4 inch depth)
Remoulade Sauce
- 1 cup mayonnaise
- 3 tablespoons Creole mustard
- 1 clove garlic, minced
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Make the remoulade sauce: Combine mayonnaise, Creole mustard, minced garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, and salt & pepper in a bowl. Whisk until smooth and refrigerate until ready to serve.
- Prepare dredging stations: Set up three separate bowls — one with the beaten eggs mixed with garlic powder, cayenne pepper, salt, and pepper; a second with flour; and a third with breadcrumbs. Start with small amounts and add more as needed.
- Heat the oil: Pour peanut oil about 1/4 inch deep in a heavy pot or deep skillet. Heat over medium-high until the oil reaches around 250°F, using a deep fry thermometer to monitor.
- Coat the pickles: Quickly dip each pickle quarter first in flour, then the egg mixture, and finally breadcrumbs, ensuring an even coating.
- Fry the pickles: Carefully add the coated pickles to the hot oil in batches, frying for about 4 minutes or until golden brown. Turn them as needed depending on oil depth and pot size. Remove and drain on paper towels to absorb excess oil.
- Serve: Plate the crispy fried pickles alongside the chilled remoulade sauce for dipping. Enjoy immediately for best texture and flavor.
Notes
- Maintain oil temperature around 250°F to achieve crispy, non-greasy pickles.
- If you prefer a spicier dip, add more cayenne pepper or horseradish to the sauce.
- Use fresh dill pickles for best texture; avoid overly watery or soggy pickles.
- You can substitute peanut oil with other neutral oils that have a high smoke point, such as vegetable or canola oil.
- This recipe yields approximately 4 servings as an appetizer.
