Fried Pickles with Tangy Dip
Crunchy cornmeal-breaded dill pickle chips fried golden and paired with a sharp mayo-ketchup sauce. Swap in gluten-free cornmeal for an easy GF version.
Ingredients
- 1–2 cups dill pickle chips, well drained
- 1 cup cornstarch
- 2 tsp chili powder, divided
- 1–2 cups cornmeal
- 1/4 tsp dried dill
- 1/2 tsp garlic salt
- Pinch of pepper
- Hot sauce
- Vegetable oil for frying
- 1 egg
- 1 cup milk
Steps
- Bring oil in a pan to 350–375°F.
- Bowl 1: mix cornstarch with 1 tsp chili powder. Bowl 2: whisk egg, milk, and a few dashes of hot sauce. Bowl 3: combine cornmeal, dill, garlic salt, remaining chili powder, and pepper.
- Blot pickles dry. Coat in cornstarch, then the egg wash, then the cornmeal mix.
- Fry 2–3 minutes until golden. Drain on paper towels and serve hot with the tangy dip.
Tangy dipping sauce
- 1/2 cup mayonnaise
- 1 Tbsp ketchup
- 1/8 tsp dried dill
- 1 tsp lemon juice
- 1/4 tsp garlic salt
- 1–2 shakes hot sauce
- Whisk together and serve with the pickles.