Family Favorite Fried Pickles
Every once in a while, we all want the experience of dining out. I’m not a fan of the prices of things lately when I look at the dang menus. Instead of overpaying for our favorite dining-out appetizers, I make them at home for a fraction of the cost. And honestly, I think these Family Favorite Fried Pickles beat the socks off anything you can get at a restaurant.
The Inception of Family Favorite Fried Pickles
We have all seen the bags of frozen appetizers at the grocery store. They are great for snacks and party food, but the price of them (like everything else) has skyrocketed. And honestly, they aren’t that great. (Especially once you’ve tried this version.)
Every once in a while in our house, typically on movie night, we like to have what we call a “Munchie Buffet” dinner. It’s when we essentially put together our own appetizer sampler tray. Everyone gets to pick something to contribute and then we all share one giant tray of snacks.
I usually choose these Family Favorite Fried Pickles and homemade chicken nuggets (recipe coming soon). The kids like their mozzarella sticks and mini corn dogs. Sometimes we have wings or jalapeno poppers or fried mushrooms. What is fun about it is that it’s never the same variety twice.
Party Food Extrodanaire
I love having an array of appetizers to take to potlucks. I am a food blogger (obviously) so everyone expects a certain standard from me. Maybe not the fairest assumption in the world, but I do my best to measure up.
I have taken a couple of batches of these amazing fried pickles to rave reviews. How do I keep them warm while at a potluck, you ask? Line your crockpot with foil. Add a few paper towels to the bottom of the crockpot. Turn it onto WARM once you arrive. Not only do they stay warm, but they don’t get greasy. The paper towel in the bottom absorbs the excess oil from frying.
Family Favorite Fried Pickles
Family Favorite Fried Pickles
Ingredients
For the pickles:
- Peanut or vegetable oil for frying
- ½ cup flour
- 1 ¾ tsp Cajun seasoning
- ½ tsp Italian seasoning
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 cups sliced dill pickles drained
For the sauce:
- ¼ c. mayo
- 1 tbsp drained horseradish
- 2 tsp ketchup
- ¼ tsp Cajun seasoning
Instructions
To make the sauce:
- Mix all sauce ingredients in a small bowl. Set aside.
To fry the pickles:
- Heat 1 inch of oil in a pot over medium-high heat. Heat until the oil is 375F.
- Whisk the flour and seasoning with ½ cup of water in a large bowl until smooth.
- Spread the pickles on paper towels and pat dry.
- Add ½ the pickles to batter and toss to coat.
- Remove using a slotted spoon, letting the excess drip off.
- Add all at once to the oil.
- Fry until golden brown, 1-2 minutes.
- Remove from the oil with a slotted spoon. Drain on paper towels.
- Return oil to 375F. Repeat the process with the remaining pickles.
- Serve immediately with prepared sauce.
Need more appetizer recipes? Check out all of my recipes here.
