Fried Cajun Pickles

Fried Cajun Pickles with Dill Yogurt Dip

Serving for 2 | 1 hour | Intermediate 

Ingredients

• 350g baby pickles sliced and pat dried
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 black pepper
• 2 tbsp tapioca flour 
• 3/4 cup sifted almond flour
• 3/4 cup buttermilk 

Sauce

• 1 cup greek yogurt
• Freshly chopped dill
• Juice of 1/2 a lemon
• Salt and black pepper to taste

Equipment

• a pan 
• slotted spoon (or chopsticks)
• spoon
• shallow bowl
• container for storage

Directions

Sauce

1. Add yogurt, dill and lemon juice into a bowl, mix well. 
2. Taste and adjust seasoning to your preference
3. Seal and refrigerate until ready to serve

Pickles

1. Take pickles out of jar and slice them diagonally to longer chips.
2. Place the chips on a paper towel or clean towel to dry them. Make sure they are completely dry before proceeding
3. Prepare batter: add almond flour, tapioca flour, Cajun seasoning, garlic, salt, pepper and buttermilk into a bowl. Mix until throughly combined. Consistency should be that of thin pancake batter. Add more buttermilk to reach correct consistency
4. Heat a pan with enough oil to shallowly cover the bottom of the pan
5. Take the dried pickle chips and dip them into the batter, then gently drop them into the oil
6. Allow the chips to fry on both sides until golden brown.
7. Remove from oil and place on paper towel to soak up oil
8. Repeat until all pickle chips are fried
9. Serve with dipping sauce

 Attributions Recipe modified from woodstock foods