Fried Pickles with Smokehouse Mayo
Fried Pickles with Smokehouse Mayo
Brie Thompson
8
10 minutes
10 minutes
Crispy, tangy, and impossible to stop at one, these fried pickles are the snack I want on every appetizer table. A tempura style batter seasoned with Sweet Applewood Barbecue Rub and Smokey Bacon Infused Sea Salt is fried in Maple-Wood Smoked Bacon Infused Olive Oil until golden. Dunk them in a Smokehouse Mayo kicked up with Bourbon Barrel Aged Balsamic and make extras, because they disappear fast.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Fried Pickles
- 1 cup All Purpose Flour
- 1 cup Club Soda
- 2 Tbsp Sweet Applewood Barbecue Rub
- 1 tsp Smokey Bacon Infused Sea Salt
- Pickle Chips or Spears of your choice
- ⅓ cup Maple-Wood Smoked Bacon Infused Olive Oil
Smokehouse Mayo
- ½ cup Mayo
- 2 Tbsp Bourbon Barrel Aged Balsamic
- 2 tsp Sweet Applewood Barbecue Rub
- 1 to 2 tsp Hot Sauce
Directions
Combine the flour, club soda, Sweet Applewood Barbecue Rub, and Smokey Bacon Infused Sea Salt in a medium bowl until just combined. The batter should be the consistency of pancake batter. Set aside.
Lay the pickles on a towel and lightly pat dry.
Heat Maple-Wood Smoked Bacon Infused Olive Oil to 350°F in a small Dutch oven or sauté pan over 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 the pickles in the batter, letting any excess batter drip off. Carefully place the battered pickles in the hot oil.
Fry until golden brown, 2 to 3 minutes on each side, turning once.
Transfer the fried pickles to a paper towel lined plate to drain off the excess oil. Set aside while you make the Smokehouse Mayo.
Whisk together the mayo, Bourbon Barrel Aged Balsamic, Sweet Applewood Barbecue Rub, and hot sauce in a small bowl. Adjust the hot sauce to taste.
Serve immediately with the Smokehouse Mayo.