Fried Pickles With Hot Pink Dipping Sauce
This breading recipe is also excellent for fried seafood, such as calamari.
1 (16-ounce) jar 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
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.
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.