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Fried Pickles with Tangy Dill Mayo

These pickles are dipped in a light beer batter that results in a crispy crunchy treat. Loaded with dill pickle flavor and served with our tangy dipping sauce, they are the perfect match to a game day!

Egg FreeVegetarianNut Free

2

Servings

20 Mins

Prep Time

4 Mins

Cook Time

Cooking Steps

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1. Prepare the Oil and Cookware for Frying

Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom. Measure and add the indicated amount of oil, then set the temperature to 375°F/ 190°C (medium-high) and allow the oil to reach the target temperature.

  • High Heat Oil(grapeseed, vegetable, canola)6 cups
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2. Prepare the Dipping Sauce

While the oil preheats, measure and combine the following ingredients into a bowl until fully incorporated. Set aside.

  • Mayonnaise¼ cup
  • Red Wine Vinegar(or pickle juice)1 tsp.
  • Hot Sauce1 tsp.
  • Kosher Salt⅛ tsp.
  • Black Pepper5 turns
  • Fresh Dill½ Tbsp.
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3. Dry the Pickles

Place the pickles on a paper towel and pat dry.

  • Sliced Dill Pickles(or bread and butter)5 oz
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4. Make the Batter

Measure and combine the ingredients into a bowl and whisk until a smooth batter is formed.

  • Cake Flour½ cup
  • Cornstarch1 Tbsp.
  • Baking Powder½ tsp.
  • Cayenne Pepper¼ tsp.
  • Kosher Salt½ tsp.
  • Light Beer(or sparkling water)½ cup
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5. Dust and Batter the Pickles

Add the pickles to a bowl with cake flour and dust lightly removing the excess. Transfer into the bowl with the batter.

  • Cake Flour(or all purpose)½ cup
  • Beer Batterall
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6. Add and Fry the Pickles

Add 10-15 battered pickles into the oil and fry for about 4 minutes or until golden brown. Stir occasionally.

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7. Remove the Pickles

Using a slotted spoon remove the pickles to a paper towel-lined tray. Continue frying the remaining pickles.

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8. Serve and Enjoy

Serve the fried pickles with the dipping sauce and enjoy! Make sure to turn the burner off once all pickles have been fried.

  • Tangy Dill Mayoas needed
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