Categories: Appetizers
Ingredients
- For the Sauce:
- 1/4 cup mayo
- 1 tbsp drained horseradish
- 2 tsp ketchup
- 1/4 tsp Cajun seasoning
- For the Pickles:
- Peanut of Vegetable oil, for frying
- 1/2 cup flour
- 1 3/4 tsp Cajun seasoning
- 1/2 tsp Italian seasoning
- 1/4 tsp cayenne pepper
- Kosher salt
- 2 cups sliced dill pickles, drained
Directions
-
Make the sauce: Mix the mayo, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
-
Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until reaches 375. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 tsp salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
-
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1-2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.