Ingredients
For the Spicy Mayo
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon Old Bay seasoning
- Pinch of cayenne pepper
- Kosher salt, to taste
For the Fried Pickles
- Canola or grapeseed oil, for frying
- 2 1/2 cups panko
- 3/4 cup all-purpose flour
- 2 large Pete & Gerry's eggs, lightly beaten
- 1/4 teaspoon baking powder
- 10 dill pickles, drained, patted dry, and quartered lengthwise
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Yield: 6 to 8 servings
Ingredients
For the Spicy Mayo
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon Old Bay seasoning
- Pinch of cayenne pepper
- Kosher salt, to taste
For the Fried Pickles
- Canola or grapeseed oil, for frying
- 2 1/2 cups panko
- 3/4 cup all-purpose flour
- 2 large Pete & Gerry's eggs, lightly beaten
- 1/4 teaspoon baking powder
- 10 dill pickles, drained, patted dry, and quartered lengthwise
These golden and crispy fried pickles are served with mayo spiked with Old Bay and cayenne that balances out their brininess and adds an irresistable kick of spice.
To make the spicy mayo
- In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.
To make the fried pickles
- Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350F.
- In a food processor, pulse the panko until finely ground.
- Place the panko, flour, and egg into 3 separate bowls. Stir the baking powder into the flour.
- Working with one pickle spear at a time, dredge in flour, allowing any excess to fall off. Dip each pickle into the egg, then coat evenly in panko.
- Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate. Season immediately with salt and serve with a side of spicy mayo.
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