Fried Pickles with Creamy Sriracha Dipping Sauce


Fried pickles made with less than 5 ingredients? Cloud 9! Even better; not using any dishes to make them? Heaven! And this creamy Sriracha dipping sauce is so simple, it's made with just sour cream and Sriracha. It's cool at first with a slight kick, perfect pairing for fried pickles. If you're not a fan of spicy sauces, like myself, you'll love this one. More Sriracha can be added for those who like their stuff spicier!



Looking for a Sunday night football appetizer? Or just have a fried food craving that you can't satisfy? :)



The batter is made with flour, Italian seasonings, Cajun seasonings, a little bit of Cayenne powder (not spicy at all) and salt. I dumped all of the ingredients into a Ziploc bag and mixed it together. Then you add a half cup of water to make the batter. The batter is enough for one whole jar of sliced pickles. Utilizing a Ziploc bag saves you from dirtying any dishes.  


I drained the pickles and dried them using paper towels. This is something you must do in order to successfully make fried pickles. If you don't dry them off, the batter won't stick to your pickles and probably fall off once in the oil.  

When frying, be sure to slowly place each pickle (one by one) into the hot oil using tongs or a slotted spoon. If you drop them in, they will sink then stick to the bottom of your fryer or pot and it will be a pain to un-stick them! 

Fried Pickles + Creamy Sriracha Dipping Sauce
Ingredients (serves 4)
    For the Pickles
    • 1/2 cup flour
    • 1 3/4 tsp Cajun Seasoning
    • 1/2 tsp Italian Seasoning
    • 1/4 tsp Cayenne powder
    • 1/2 tsp Salt
    • 1 Jar Sliced Dill Pickles, drained and dried on paper towels
    For the Dipping Sauce
    • 1 cup Sour Cream
    • 3 tbsp Sriracha
    Instructions
    For the Pickles
    1. Heat frying oil to 375 degrees F.
    2. Whisk together flour, seasonings, cayenne pepper, salt, and water in a bowl or combine in a quart-sized Ziploc bag.
    3. Add pickles to batter in batches, toss to coat.
    4. Remove pickles from batter using tongs letting the excess batter drip off.
    5. Add to the oil, one pickle at a time. Fry 1-2 mins, or until golden brown.
    6. Drain on paper towels.
    7. Return the oil to 375 degrees F and repeat with remaining pickles.
    8. Serve immediately with sauce.

    For the dipping sauce
    1. Mix together the sour cream and Sriracha, adding more Sriracha to your tastes.
    Happy Eating!
    -Vicky

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