Wicked Pickles
Wicked Pickles
For The Dip:
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon Catalina dressing (ketchup will work as a substitute)
2 teaspoons prepared horseradish
2 tablespoons sweet pepper relish
2 tablespoons buttermilk
¼ teaspoon paprika
1/8 teaspoon cayenne
¼ teaspoon Sriracha (liquid sriracha or dry Sriracha spice powder)
For the Batter:
1 ½ cups flour
1 teaspoon dry basil
1 teaspoon kosher salt
1 teaspoon hot Mexican chili powder
2 teaspoons granulated sugar
1 teaspoon garlic powder
½ teaspoon hot paprika
1 ½ cups beer ( Corona or any mild beer will work )
To Prep the Pickles:
1 16-ounce jar of Campbell Gardens garlicky pickle slices drained and patted dry on paper towels
½ cup flour to dust pickles in prior to placing in batter
Oil for frying
INSTRUCTIONS:
Mix all dip ingredients and hold.
Mix all batter ingredients, ending with beer. Batter should be like a light pancake batter.
Lay out half cup of flour in a plate or bowl and toss dried pickle chips to coat.
Heat oil in a heavy bottomed pan to 350 degrees using a candy thermometer.
Dip one pickle chip from flour into batter and drop in hot oil. It should cook up like tempura. You want a light coating that crisps up with some of the pickle showing. Cook to crisp and remove to a paper towel (about 2 – 2 ½ minutes).
Taste pickle and adjust batter based on how spicy you like the batter.
Also add more flour or beer to get a perfect tempura type batter.
Fry in two batches and serve with sauce on the side.
Recipe adapted from :