Fried Pickles with Smokehouse Mayo
Fried Pickles with Smokehouse Mayo
Who doesn't love a crispy, tangy fried pickle? These tempura-style fried pickles are the perfect mix of crunchy batter and savory pickles. Paired with smoky mayo for an extra punch, this appetizer is so easy to make at home that you'll be making extras for sure!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Servings
- 8
- Category
- Cuisine
Ingredients
- 1 cup All Purpose Flour
- 1 cup Club Soda
- 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
- 1 tsp Smokey Bacon Infused Sea Salt
- ⅓ cup Maple-Wood Smoked Bacon Infused Olive Oil
- Pickle Chips or Spears of your choice
- ½ cup Mayo
- 2 Tbsp Bourbon Barrel Aged Balsamic
- 2 tsp Sweet Applewood Barbecue Rub & Seasoning
- 1-2 tsp Hot Sauce
Directions
- In a medium bowl mix the flour, club soda, Sweet Applewood Barbecue Rub & Seasoning, and Smokey Bacon Infused Sea Salt until just combined. The batter should be the consistency of pancake batter. Set aside.
- Lay the pickles you are going to use on a towel and lightly pat dry.
- In a small Dutch oven or sauté pan, heat the oil to 350°F, about medium-high heat. The oil is too hot if it begins to smoke, and too cool if it doesn’t sizzle when the pickles are added.
- Use a fork to dip pickles in the batter, letting any excess batter drip off.
- Fry for 2-3 minutes on one side then turn over, cooking another 2-3 minutes or until golden brown.
- Remove the fried pickles from the pan and set on a paper-towel lined plate to drain off the excess oil. Set aside while you make the Smokehouse Mayo.
- In a small bowl, mix together the mayo, Bourbon Barrel Aged Balsamic, Sweet Applewood Barbecue Rub & Seasoning, and hot sauce. Adjust hot sauce to taste.
- Serve pickles with the Smokehouse Mayo. These are best served while still warm. Enjoy!