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Source: Brianna Gallo

Fried Pickles with Buffalo Mustard Aioli

Ingredients

FRIED PICKLES

  • Oil for frying (vegetable or peanut)
  • 1 cup all-purpose flour
  • 2 tbsp Cajun seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon franks red hot sauce
  • 1 tbsp baking powder
  • 1⁄2-1 cup water
  • 16 ounces Grillo’s Dill Pickle Chips, drained and dried on paper towels

BUFFALO MUSTARD AIOLI

  • ⅔ cups cayenne pepper sauce (like Franks RedHot) + more for drizzling
  • ½ cup cold unsalted butter, cubed
  • 1 ½ tablespoon white vinegar
  • ¼ tsp worcestershire sauce
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
Instructions
  1. (For Fried Pickles) Heat 3-4 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
  2. In a bowl, whisk together flour, Cajun seasoning, baking powder, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth. You want this to be a little thinner than pancake batter.
  3. Working in batches, add drained Grillo’s pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider) or a fork, remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels, salting immediately after removing from the fryer. Monitor oil temperature as batches are frying to maintain consistent 375-degrees F.
  4. Serve with Buffalo Mustard Aioli.
  5. (For Buffalo Mustard Aioli) Mix all ingredients together well, adjusting for seasoning & allow to cool in the fridge until ready to use.

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