Chef notes
Pickles are my favorite food and deep frying them makes them even better. I love the crunchy hot exterior and the tart tang of the interior. The dip is smoky and rich and goes so well with the chips. They're perfect party or game-day food!
Technique tip: Rice flour keeps this recipe gluten free and the whipped egg whites makes the batter light and fluffy.
Special equipment: Deep fry thermometer.
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons grainy Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/2 cup fine cornmeal
- 1/2 cup rice flour
- Kosher salt
- 3/4 cup cold water
- 1 large egg white
- 1 quart neutral oil, such as canola or grapeseed
- 8 medium dill pickles, cut crosswise on the bias into 1/4-inch-thick slices
Preparation
For the sauce:
In a medium bowl, mix together all the ingredients. Cover and chill until ready to use.
For the pickles:
1.In a large bowl, whisk together the cornmeal, rice flour and a pinch of salt. Using a rubber spatula, stir in the water until well combined.
2.In a separate large bowl, beat the egg white to stiff peaks, then gently fold into the flour mixture to form a loose batter.
3.In a large heavy skillet, heat the oil to 375°F.
4.Working in batches, dip the pickle slices, one at a time, into the batter, coating completely and letting the excess batter drip off (stir together the batter between batches if it starts to separate). Fry the coated pickles, turning once or twice, until golden, about 2 minutes total (adjust the heat as necessary to keep the oil around 375°F as you fry). Using a slotted spoon or tongs, transfer the fried pickles to a paper towel-lined plate to drain. Season with salt.
To serve:
Pile the fried pickles onto a platter and serve with the mustard sauce for dipping.
