Description
Crispy Cajun fried pickles offer a spicy southern delight with crunchy edges and zesty seasoning. Garlic blue cheese dip complements the pickles’ bold flavors, providing cool contrast for those craving a tangy appetizer you’ll devour quickly.
Ingredients
Scale
- 16 oz (454 g) dill pickle chips, drained and dried on paper towels
- 1 ½ cups buttermilk
- 1 cup all-purpose flour
- 1 ½ tsps Cajun seasoning
- ¾ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsps hot sauce
- ½ cup crumbled blue cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ¼ tsp salt
- 1/8 tsp black pepper
- ¼ cup fresh parsley leaves
- 2 tbsps fresh chives, roughly chopped
Instructions
- Sauce Preparation: Blend all ingredients except blue cheese in a processor until smooth, then gently pulse in blue cheese to maintain a slightly chunky consistency. Adjust texture with additional sour cream, mayonnaise, or blue cheese as needed.
- Sauce Chilling: Transfer sauce to an airtight container and refrigerate until serving time.
- Pickle Preparation: Thoroughly drain pickle chips, spreading them on paper towels to eliminate excess moisture. Pat dry again to ensure maximum crispness.
- Batter Creation: Whisk flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce, and buttermilk in a medium bowl until achieving a smooth, pancake-like batter consistency.
- Oil Heating: Prepare a heavy-bottomed pot by heating 2 inches of oil to 385 degrees Fahrenheit, maintaining a steady temperature for optimal frying.
- Frying Process: Dip 5-6 pickle chips into batter, allowing excess to drip off. Carefully lower battered pickles into hot oil, frying 1-3 minutes per side until golden brown. Use a spider strainer to extract fried pickles, placing them on a cooling rack to drain excess oil while maintaining crispness.
- Serving: Plate hot fried pickles alongside the chilled garlic blue cheese sauce, ensuring a perfect temperature contrast and flavor combination.
Notes
- Moisture Management: Thoroughly dry pickle chips using paper towels to prevent batter from becoming soggy and ensure maximum crispiness.
- Oil Temperature Precision: Maintain consistent 385°F oil temperature for perfect golden-brown coating without burning or undercooking.
- Batter Consistency Check: Aim for smooth, pancake-like batter texture to achieve even, crispy coating on pickle chips.
- Batch Frying Technique: Fry 5-6 pickle chips at a time to prevent oil temperature drop and maintain optimal cooking conditions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg