Fried Pickles With A Creole Dipping Sauce Fried dill pickles are an uber popular appetizer here in the South. Dill pickle chips are either battered or breaded and then fried until crispy and golden. My personal preference is to make them with a crisp and crunchy breading. You can find them on the menu at many sports bars and steakhouses and when making them at home were usually watching a football game or NASCAR race. The truth is we dont need very much of an excuse.
|For the pickle:|
|Dill pickle chips||32 Ounce , drained (pat dried, 1 jar)|
|Self rising flour||2 Cup (32 tbs)|
|Yellow cornmeal||1/2 Cup (8 tbs) (plain)|
|Creole seasoning/Cajun seasoning||1 Tablespoon|
|Onion powder||1/2 Teaspoon|
|Garlic powder||1/2 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Buttermilk||1 1/2 Cup (24 tbs)|
|Eggs||2 Large , beaten|
|Peanut oil/Vegetable oil||1 Liter (For deep frying)|
|For the creole dipping sauce:|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||1/3 Cup (5.33 tbs)|
|Green onion white part||2|
|Roasted red pepper||4 Ounce , drained (pat dry, 1 jar)|
|Garlic||2 Clove (10 gm) , peeled|
|Lemon juice||1 Tablespoon|
|Creole seasoning/Cajun seasoning||1 1/2 Teaspoon|
|Wasabi paste/Prepared horseradish||1/2 Teaspoon (more or less to your taste)|
1.Place all of the ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours prior to serving. (Yield: approximately 1 1/2 cups)
FOR THE FRIED PICKLE:
1.To prepare the pickles: Thoroughly drain and pat dry the pickles.
2.In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
3.In a separate bowl, whisk together the buttermilk and eggs.
4.Toss the pickle chips with 1/4 cup of the dry seasoned flour/cornmeal mixture.
5.Heat 5-inches of oil in a heavy bottomed pot to 350°F.
6.Dip the flour coated pickle slices in the buttermilk egg wash then into the dry coating.
7.Drop into the oil separately.
8.Serve with the Creole dipping sauce on the side.