Sorry to spam y’all with pickle recipes lately, but if you know me then you know my pickle obsession is REAL. And it’s extra real when it comes to fried pickles. They’re hands down one of my favorite foods and I FINALLY perfected them. You know how sometimes you order fried pickles out somewhere & they have barely any batter on them, or sometimes they’re soggy / really greasy, or sometimes they’re made with pickle spears (hard fucking NO)? These ones are fucking perfect. Crispy, fully coated in breading, and come with the most dang delicious sauce for dipping. Trust me, you’ll be just as obsessed with these as I am.
This recipe is in collaboration with Grillo’s Pickles (@grillospickles), who let me tell y’all… make the BEST fucking pickles. And I’m not joking. Y’all know I take pickles very seriously in this house… but these are better than my homemade ones I swear. Perfectly tangy, crispy, and just fucking delicious, all made with super clean and minimal ingredients. I could literally bathe in the brine it’s so fucking good.
These are seriously so easy to make, the batter couldn’t be easier to whip up (plus if you have a stocked kitchen, chances are you have everything already to make both the batter & the dipping sauce at home already). To make the batter, whisk together your flour, Cajun seasoning, baking powder, garlic powder, salt and pepper. Next add the hot sauce and water and mix until smooth. You want this to be a little thinner than pancake batter.
Working in batches, add your drained pickles to the batter, & gently toss to fully coat each pickle. Using a slotted spoon (or Chinese Spider, or a fork) remove pickles from the batter and let excess drip off slightly. Gently add pickles to the oil one at a time. Fry for about 2-4 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.
To make the Buffalo Mustard Aioli (which to be honest is amazing for a multitude of things besides a dipping sauce for these pickles), all you have to do is simply mix together your vegan mayo, franks red hot, whole grain dijon mustard, garlic powder, salt, & pepper. Keep in the fridge until ready to serve with the pickles.
And that’s it! Literally couldn’t be easier and they’re soooo good. Just wanted to give a huge thanks to Grillo’s for collaborating with me on this recipe, hopefully there will be more in the future, so if you’re a pickle lover- keep your eyes peeled! As always, if you make this make sure to tag me @plvntfood / #plvntfood on Instagram. Love y’all with my cold little heart.
Fried Pickles with Buffalo Mustard Aioli
These VEGAN Fried Pickles with Buffalo Mustard Aioli are an absolute showstopper. Trust me.
- 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
- ½-1 cup water
- 16 ounces dill pickle "chips" / "rounds" drained and dried on paper towels
Buffalo Mustard Aioli
- 1/2 cup vegan mayo
- 1/3 cup whole grain dijon mustard
- 1/4 cup franks red hot sauce
- 1 tsp garlic powder
- Salt / pepper to taste
Heat 3-4 inches of oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
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.
Working in batches, add drained 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 2-4 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.
Serve with Buffalo Mustard Aioli
Buffalo Mustard Aioli
Mix all ingredients together well, adjusting for seasoning & allow to cool in the fridge until ready to use.