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full belly - southern fried pickles

An easy fun recipe for pickle lovers everywhere...
Total:  45 min.  Active: 20 min.
Yield: 4 servings
Level: Easy
For the dipping sauce...                                                 
1/4 - cup mayonnaise
1 - Tbsp drained horseradish
2 - tsp ketchup
1/4 - teaspoon Cajun seasoning

For the fried pickles:
2 cups - full belly semi sweets, windy city  burger dills, hot 'n sweet or beer brined dills depending on your flavor on your flavor preference, drain and pat dry on paper towels
1 cup - all-purpose flour
1 - egg
1 cup - milk
1/2 tsp - baking powder
1/2 tsp - black pepper
1/2 tsp - kosher salt
2 cups Panko bread crumbs
Peanut oil for frying
1. Mix together all four ingredients for the sauce until well blended then refrigerate
    until you're ready to serve.
2. In a medium bowl whisk together all the ingredients for the pickles except the
    Panko bread crumbs until well blended and smooth then refrigerate for 30 minutes.
3. Place 1/2 the Panko bread crumbs in a small dish
4. In a medium pot heat 1 inch peanut oil to 375 degrees on a frying thermometer
5. Once the oil reaches 375 degrees dip 2 or 3 pickles into the batter then place
    them in the oil being careful not to splash and cook to a golden brown about
    1 minutes then turn over and when the second side is golden using a
    slotted spoon place on paper towels to drain.
    Repeat until all the pickles are cooked. Note: You can keep the pickles warm
    and crunchy in a 200 degree oven until they're all cooked and ready to serve. 
6. Serve with the sauce and Enjoy!