Fried Pickles In Pink Dipping Sauce Recipe

ingredients

1 jar (16 ounce size) dill pickle chips, drained
1 cup buttermilk
1 cup tapioca starch
1/2 cup corn meal
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 cup mayonnaise
1/2 tablespoon Sriracha hot chili sauce
vegetable oil, for frying

directions

Place the drained pickle chips in a nonreactive bowl and pour the buttermilk over them, stirring to make sure chips are completely covered. Allow them to soak for at least 1/2 hour.

Meanwhile, in a medium mixing bowl, combine the tapioca starch, corn meal, salt, black pepper, garlic powder, chili powder and cayenne. Set aside.

In a small bowl, combine the mayonnaise and chili sauce to make the dipping sauce and set aside. In a fryer or deep pot, heat 1 to 2 inches of oil to 350 degrees F.

Drain the pickles and dredge in the tapioca mixture. Shake off the excess and drop the pickles in the hot oil. Fry 2 to 3 minutes, turning once or twice, until they are golden brown. Remove the pickles from the oil and drain them on paper towels.

Serve the pickles hot with the dipping sauce on the side.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

32nd Floor REVIEW:
September 13, 2013

Love that this recipe didn't use flour. I had trouble finding tapioca starch but it was worth the effort because it made a nice coating. And the pink sauce? Out of this world! Use it for anything deep fried!