Revving up for the Kansas State Fair, I shared a simple fried pickle recipe with a yummy must-have sauce. The Fair is such a great place to learn about the agricultural heart of our Great State, eat some delicious food, and (if I do say so myself) meet some wonderful people. So if you’ve never made it to Hutch in September, you must! And then go home and make these pickles to remind you of all the Fried n’ Joy Fun you had.
16 oz. jar dill pickles slices, drained well and patted dry
1/3 cup yellow or white cornmeal
2/3 cup all-purpose flour
2 tsp. smoked paprika
½ – 1 tsp. cayenne pepper
2 tsp. granulated garlic
1 quart canola oil, for frying
Get-Back-Here Sauce, for dipping (see recipe below)
Heat oil in a large pot or Dutch oven, over medium high heat until oil reaches 375 degrees F.
While oil is heating, combine cornmeal, flour, paprika, cayenne, and garlic in a shallow, flat bowl.
Working in small batches, dredge pickles in prepared cornmeal mixture, placing each on onto a baking sheet while you are working to coat all pickles.
Gently place coated pickles into hot oil, working with a few at a time, cooking until golden brown, approx. 2-3 minutes per side. Drain cooked pickles on a paper towel-lined baking sheet or plate.
Serve at once with Get-Back-Here Sauce for dipping.
1 cup mayonnaise
1/3 cup spicy ketchup (or use plain ketchup and add ½ – 1 tsp. red pepper flakes)
1 tsp. freshly grated horseradish
1 tsp. Worcestershire sauce
½ tsp. granulated garlic
¼ tsp. black pepper
¼ tsp. kosher salt
Combine ingredients in a small bowl, whisking until smooth. Serve with Fried Pickles.
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