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Cajun Fried Pickles with Garlic Blue Cheese Dip | Dill pickles are soaked in a Cajun buttermilk batter, fried until crispy, then dipped in a mouthwatering garlic blue cheese dipping sauce! | http://thechunkychef.com
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5 from 1 vote

Cajun Fried Pickles with Garlic Blue Cheese Dip

Dill pickle chips are bathed in a Cajun buttermilk batter, fried until crispy, then dipped in a homemade blue cheese sauce... the ultimate fried pickles!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • PICKLES:
  • 1 cup all-purpose flour
  • 1 1/2 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp hot sauce
  • 1 cup buttermilk
  • 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)
  • GARLIC BLUE CHEESE SAUCE:
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice (fresh if possible)
  • 1/4 tsp hot sauce
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp fresh chives roughly chopped
  • 1/2 cup crumbled blue cheese

Instructions

  • GARLIC BLUE CHEESE SAUCE:
  • Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
  • Add blue cheese and pulse until mixed together, but still slightly chunky.
  • If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
  • Pour into an airtight container and keep refrigerated until ready to serve.
  • PICKLES:
  • Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
  • Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
  • Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
  • In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
  • Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
  • Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
  • Fry pickles about 1-3 minutes per side, until golden brown on both sides.
  • Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
  • This allows the excess oil to drain, while still allowing the pickles to stay crisp.
  • Repeat with remaining pickles.
  • Serve with garlic blue cheese sauce.