Description
Cajun Fried Pickles spark crispy southern charm with zesty dill pickle slices coated in spicy cornmeal batter. Louisiana-style crunch meets creamy garlic blue cheese dip, delivering a mouthwatering appetizer you’ll devour in seconds.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) dill pickle chips, drained and dried on paper towels
- 1 cup buttermilk
- ½ cup buttermilk
- 1 cup all-purpose flour
Coating and Seasoning:
- 1 ½ teaspoons Cajun seasoning
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons hot sauce
- ¼ teaspoon hot sauce
Dip Ingredients:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup fresh parsley leaves
- 2 tablespoons fresh chives, roughly chopped
- ½ cup crumbled blue cheese
Instructions
- Craft the garlic blue cheese sauce by combining all ingredients except blue cheese in a blender or food processor, processing until completely smooth.
- Gently incorporate blue cheese into the mixture, pulsing to maintain a slightly chunky texture.
- Adjust sauce consistency by adding extra sour cream, mayonnaise, or blue cheese if too thin, blending until well incorporated.
- Transfer sauce to an airtight container and refrigerate until serving time.
- Thoroughly drain pickle chips and spread them on paper towels to eliminate excess moisture.
- Prepare a heavy-bottomed pot by heating 2 inches (5 centimeters) of oil to 385 degrees Fahrenheit (196 degrees Celsius).
- In a medium mixing bowl, whisk together flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce, and buttermilk until achieving a smooth, pancake-like batter consistency.
- Pat pickle chips again with paper towels to ensure maximum dryness.
- Carefully dip 5-6 pickle chips into the batter, allowing excess to drip off.
- Delicately lower battered pickles into the hot oil, frying for 1-3 minutes per side until achieving a golden brown color.
- Extract fried pickles using a spider strainer and place on a cooling rack to drain excess oil while maintaining crispness.
- Repeat frying process with remaining pickle chips.
- Serve hot fried pickles alongside the chilled garlic blue cheese sauce.
Notes
- Perfectly crisp pickles start with completely dry chips, so use paper towels to remove all moisture before battering.
- Maintain oil temperature around 385°F for golden, crunchy exterior without greasy residue.
- Create a smooth, pancake-like batter by whisking ingredients thoroughly and adjusting consistency with water.
- Fry pickles in small batches to prevent overcrowding and ensure even, crispy coating.
- Blue cheese sauce can be adjusted for thickness by adding more sour cream or mayonnaise.
- Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg