Categories: Appetizers

Ingredients

• For the Sauce:
• 1/4 cup mayo
• 1 tbsp drained horseradish
• 2 tsp ketchup
• 1/4 tsp Cajun seasoning
• For the Pickles:
• Peanut of Vegetable oil, for frying
• 1/2 cup flour
• 1 3/4 tsp Cajun seasoning
• 1/2 tsp Italian seasoning
• 1/4 tsp cayenne pepper
• Kosher salt
• 2 cups sliced dill pickles, drained

Directions

1. Make the sauce: Mix the mayo, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

2. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until reaches 375. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 tsp salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

3. 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, 1-2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

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