Fried Pickles with Smokehouse Mayo
Admittedly, fried pickles are one of our favorite items to order when eating out but are so easy to make at home. This tempura style fried pickle packs the perfect combination of crispy batter with tangy and savory pickles. Trust us, you’ll want to make extras of this recipe!
Author: Olivelle
View Original PDFIngredients
Fried Pickles
- 1 cup All-Purpose Flour
- 1 cup Club Soda
- 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
- 1 tsp Smokey Bacon Sea Salt
- 1/3 cup Maple-Wood Smoked Bacon Infused Olive Oil
- Pickle Chips or Spears of your choice
Smokehouse Mayo
- 1/2 cup Mayo
- 2 Tbsp Bourbon Barrel Aged Balsamic Vinegar
- 2 tsp Sweet Applewood Barbecue Rub & Seasoning
- 1–2 tsp Hot Sauce (adjust to taste)
Directions
- In a medium bowl, mix flour, club soda, barbecue rub, and salt until just combined. Batter should resemble pancake batter. Set aside.
- Lay the pickles on a towel and gently pat dry.
- In a small Dutch oven or sauté pan, heat oil to 350°F over medium-high heat. Avoid smoking oil. The oil should sizzle when pickles are added.
- Use a fork to dip pickles in the batter, letting excess drip off. Fry for 2–3 minutes on each side or until golden brown.
- Remove fried pickles from the pan and set on paper towels to drain excess oil.
- In a small bowl, mix mayo, bourbon balsamic, barbecue rub, and hot sauce. Adjust spice level as needed.
- Serve fried pickles warm with the smokehouse mayo. Enjoy!