Soy-free option
Vegan fried pickles can be hard to come by—eggs are often used in the batter. Skip the eggs with this simple recipe that uses a seasoned flour-and-water–based batter. Even if you’re not a pickle lover, this recipe is one to try. Pair these fried pickles with the spicy mayo dip or dunk them into vegan Ranch Dressing—or both!
Fried Pickles with Spicy Mayo is a delightful and indulgent snack or appetizer that combines the irresistible crunch of deep-fried pickles with the bold kick of spicy mayonnaise. This dish offers a tantalizing contrast of flavors and textures, making it a popular choice for those who love a little heat and crave a satisfying crunch.
The spicy mayo, prepared with vegan mayo and sriracha sauce, adds a zesty and fiery twist to the classic dipping sauce. The creamy and spicy dip complements the crispy pickles beautifully, creating a harmonious blend of creamy, tangy, and spicy flavors that dance on your taste buds.
To prepare this dish, pickle chips are coated with a seasoned batter, deep-fried until golden and crispy, and then served piping hot with the cool and spicy mayo. The result is a mouthwatering combination that’s perfect for sharing with friends and family, whether you’re enjoying a casual game day, a movie night, or simply looking to satisfy your snack cravings.
Fried Pickles with Spicy Mayo is not only delicious but also easy to make, making it an excellent choice for anyone looking to whip up a crowd-pleasing appetizer that’s both comforting and exciting. So, next time you’re in the mood for a flavorful and crispy treat, give this recipe a try – you won’t be disappointed!
PREP TIME: 10 minutes
COOK TIME: about 20 minutes
YIELD: about 40 fried pickles
INGREDIENTS:
Spicy Mayo
- 1 cup (226 g) vegan Mayo or store-bought (soy-free if needed)
- 3 tbsp (45 g) vegan sriracha, plus more as desired
Fried Pickles
- 1 (24-oz [680-g]) jar hamburger dill chips (about 40 pickle chips)
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (160 ml) water
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried oregano
- ⅛ tsp freshly ground black pepper
- ⅛ tsp cayenne pepper
- ½ tsp salt
For Frying
- Canola oil
INSTRUCTIONS:
- Make the Spicy Mayo:
- In a small bowl, stir together the mayo and sriracha.
- Stir in more sriracha to taste, if desired.
- Set aside in the fridge until ready to serve.
- Fry the Pickles:
- Drain, rinse, and pat dry the pickle chips.
- In a small bowl, mix together the flour, water, paprika, garlic powder, onion powder, oregano, black pepper, cayenne, and salt.
- Frying:
- Pour 2 inches (5 cm) of canola oil into a deep saucepan or pot, or use a deep fryer according to the manufacturer’s instructions.
- Bring the oil to 350°F (175°C).
- Using a fork or tongs, dip each pickle slice in the flour mixture, letting the extra batter drip off.
- Working in batches, place in the hot oil and fry for 4 to 5 minutes, or until crispy, flipping halfway through.
- Remove from the oil and place on a large, paper towel–lined plate to absorb any excess oil.
- Serve:
- Serve the fried pickles immediately with the spicy mayo for dipping.
