Fried Pickles with Smokehouse Mayo

Fried Pickles with Smokehouse Mayo

With the Super Bowl on the horizon, it's time to huddle up and plan the perfect playbook for your game day feast. As the excitement builds, we're here to bring you a winning recipe that'll have your guests cheering louder than the stadium crowd – Fried Pickles with Smokehouse Mayo! Picture the crispiness of perfectly fried pickles meeting the smoky goodness of a delectable dipping sauce – it's a flavor-packed play that's sure to be the MVP of your Super Bowl party spread.

In this blog post, we're delving into the art of crafting the ultimate game day snack, where the satisfying crunch of fried pickles collides with the bold and savory notes of a Smokehouse Mayo dip. It's a culinary touchdown that elevates the classic fried pickles experience to a whole new level, bringing a burst of flavor that will keep your guests reaching for more during every nail-biting play.

We'll walk you through the steps of creating this irresistible snack – from the pickles' golden perfection to the smoky allure of the accompanying mayo. So, put on your game day jersey, gather your fellow fans, and get ready to savor every moment of the Super Bowl with a plateful of Fried Pickles with Smokehouse Mayo. This winning combination is bound to make your party a highlight reel of delicious memories. Let the countdown to the ultimate game day snack begin!

 

 

Fried Pickles With Smokehouse Mayo

Olivelle

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

American

Category

Appetizer

Admittedly, fried pickles are one of our favorite items to order when eating out, but are so easy to make at home. This tempura style fried pickle packs the perfect combination of crispy batter with tangy and savory pickles. Trust us, you’ll want to make extras of this recipe!

Fried Pickles With Smokehouse Mayo

Ingredients

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    • 1 cup All Purpose Flour

    • 1 cup Club Soda

    • 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning

    • 1 tsp Smokey Bacon Sea Salt

    • ⅓ cup Maple-Wood Smoked Bacon Infused Olive Oil

    • Pickle Chips or Spears of your choice

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    • ½ cup Mayo

    • 2 Tbsp Bourbon Barrel Aged Balsamic Vinegar

    • 2 tsp Sweet Applewood Barbecue Rub & Seasoning

    • 1-2 tsp Hot Sauce

    Directions

    1. In a medium bowl mix the flour, club soda, rub, and salt until just combined. Batter should be the consistency of pancake batter. Set aside.
    2. Lay the pickles you are going to use on a towel and lightly pat dry.
    3. In a small dutch oven or sauté pan heat the oil to 350F, or about medium high. If your oil begins to smoke it is too hot. If your oil does not sizzle when the pickles are added it is too cold.
    4. Use a fork to dip pickles in the batter, letting any excess batter drip off.
    5. Fry for 2-3 minutes on one side then turn over, cooking another 2-3 minutes or until golden brown.

    6. Remove from the pan and set on paper towels to drain excess oil.

    7. In a small bowl mix together the mayo, bourbon balsamic, barbecue rub, and hot sauce. Adjust hot sauce to taste.
    8. Serve pickles with the bourbon mayo. These are best served while still warm. Enjoy!
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