Beazell's Cook Book

Italian Fried Pickles

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Italian Fried Pickles  

 

Ingredients

 

Sauce:

 

1/4 cup mayonnaise

1 tablespoon horseradish, drained

2 teaspoons ketchup

1/4 teaspoon Beazell's Cajun Seasoning

 

Pickles:

 

Peanut or vegetable oil, for frying

1/2 cup all-purpose flour

2 teaspoons Beazell's Cajun Seasoning

1/2 teaspoon Italian seasoning

1/2 cup water

Salt, to taste

2 cups sliced dill pickles, drained

 

Directions

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Beazell's Cajun seasoning in a bowl; set aside. Heat 1 inch peanut or vegetable oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk the flour, Beazell's Cajun seasoning, Italian seasoning, salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

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