Servings: 8
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients:
Fried Pickles:
-
1 cup All Purpose Flour
-
1 cup Club Soda
-
Pickle Chips or Spears of your choice
Smokehouse Mayo:
-
½ cup Mayo
-
1-2 tsp Hot Sauce
Directions:
-
In a medium bowl mix the flour, club soda, rub, and salt until just combined. The batter should be the consistency of the pancake batter. Set aside.
-
Lay the pickles you are going to use on a towel and lightly pat dry.
-
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.
-
Use a fork to dip pickles in the batter, letting any excess batter drip off.
-
Fry for 2-3 minutes on one side then turn over, cooking another 2-3 minutes or until golden brown.
-
Remove from the pan and set on paper towels to drain excess oil.
-
In a small bowl mix together the mayo, bourbon balsamic, barbecue rub, and hot sauce. Adjust hot sauce to taste.
-
Serve pickles with bourbon mayo. These are best served while still warm. Enjoy!
