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Fried Pickles with Spicy Mayo

  • Snacks and Apps
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Prep Time 20 Minutes
Cook Time
Serving Yield 6-8

What makes our fried pickles special? It's all in the shape: unlike the classic coin-shaped appetizers served at your local diner, these spears stay crispy and look elegant stacked in a basket or in a parchment paper bouqet. They're coated in egg, panko, and flour, and they pair beautifully with mayo spiked with Old Bay and cayenne to balance out their brininess.

By: Tasting Table

Ingredients

For the Spicy Mayo:

  • 1 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon Old Bay seasoning
  • Pinch of cayenne pepper
  • Kosher salt, to taste

For the Fried Pickles:

  • Canola or grapeseed oil, for frying
  • 2 1/2 cups panko
  • 3/4 cup all-purpose flour
  • 2 large Pete and Gerry's Organic Eggs, lightly beaten
  • 1/4 teaspoon baking powder
  • 10 dill pickles, drained, patted dry, and quartered lengthwise

Directions

To make the spicy mayo:

Step 1

In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.

To make the fried pickles:

Step 1

Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350F.

Step 2

In a food processor, pulse the panko until finely ground.

Step 3

Place the panko, flour, and egg into 3 separate bowls. Stir the baking powder into the flour.

Step 4

Working with one pickle spear at a time, dredge in flour, allowing any excess to fall off. Dip each pickle into the egg, then coat evenly in panko.

Step 5

Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate. Season immediately with salt and serve with a side of spicy mayo.

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