Cornbread Fried Pickles with Vinegar Aioli
Author
You ever get that craving for something crunchy, tangy, and downright delicious? Trust me, Cornbread Fried Pickles with Vinegar Aioli is the answer to that snack attack! This recipe is a total game-changer, combining the sweet, crumbly goodness of cornbread with the zesty kick of pickles.
More recipes from Heatstrokesbbq that you'll love
It’s the perfect appetizer for parties or just a fun weekend treat at home.
So, let’s get into why you’ll love this recipe. First off, it’s super simple-no culinary degree needed here. The crunch of the fried pickles paired with the creamy, tangy aioli is a flavor combo that’s hard to beat.
Plus, they disappear faster than a cold beer in July, making them a sure-fire crowd-pleaser. Seriously, if you're looking to impress your friends or just satisfy that snack craving, this is the way to go!
Alright, let’s chat about what you’ll need to pull off this deliciousness. You’re going to need a jar of Famous Dave’s Pickles because, let’s be real, they’re just the best for frying. We’re also using Famous Dave’s Cornbread Mix for that perfect batter-trust me, this stuff is magic.
And don’t forget the vinegar aioli; it's a game-changer that adds a zesty punch to each crispy bite.
Ingredients & Tools You'll Need
Here’s what you’ll need to gather: one jar of Famous Dave’s Pickles, a box of Famous Dave’s Cornbread Mix, some water, buttermilk, an egg, pickle juice, and a bit of frying oil. Oh, and for that killer vinegar aioli, grab some mayo, apple cider vinegar or white vinegar, Dijon mustard, garlic powder, black pepper, and a pinch of salt.
You’ll also want to have a frying thermometer handy to keep things at the right temperature-350°F is the sweet spot. A wire rack or paper towels for draining the fried pickles will come in handy too. And I’m telling you, a sprinkle of dill on top is not just for looks; it elevates the dish to a whole new level.
How To Make It
Now that we’ve got our ingredients lined up, let’s dive into making these crispy delights. We’ll break it down into two simple parts: preparation and cooking-so let’s get started!
Preparation
First things first, pat your pickles dry and set them aside. This step is crucial because it helps the batter stick better when we fry them up. In a bowl, mix the cornbread batter by combining the Famous Dave’s cornbread mix, water, buttermilk, egg, and pickle juice.
Whisk until it’s smooth, and remember, the batter should be slightly thinner than pancake batter.
Now, while you’re doing all that mixing, heat up your frying oil to 350°F. This is the magic temperature that’ll give your pickles that golden brown crispiness. If you want an extra crunch, lightly coat each pickle in flour before dipping it into that cornbread batter.
Trust me, it’s worth the effort!
Cooking
Once your oil is hot and your pickles are prepped, it’s time to fry! Carefully dip each pickle into the cornbread batter until it’s fully coated, then gently place it into the hot oil. Fry them in small batches to keep the temperature steady, and let them cook for about 1 to 2 minutes per side.
You’re looking for that perfect golden brown color-this is when the magic happens!
When they’re done, pull them out and let them drain on a wire rack or some paper towels to soak up excess oil. Don’t forget to sprinkle a bit of dill on top while they’re still hot; it adds a fresh touch that complements the pickles beautifully.
Now, while your pickles are cooling, let’s whip up that vinegar aioli. In a small bowl, combine mayo, vinegar, Dijon mustard, garlic powder, black pepper, and a pinch of salt. Whisk it all together until it’s smooth, then let it rest for about 10 minutes before serving.
The flavors will blend and get even tastier!
Serving & Variations
These Cornbread Fried Pickles are best served hot and fresh, with that vinegar aioli on the side for dipping. I love pairing them with a cold drink-it's a match made in heaven! You can also switch it up by adding some spices to the cornbread batter, like cayenne for a kick or some smoked paprika for an extra depth of flavor.
If you end up with leftovers (which is rare, but it happens), store them in an airtight container in the fridge. Just know that they’re best enjoyed fresh, so I recommend reheating them in the oven to crisp them back up.
Wrapping Up
So, there you have it-Cornbread Fried Pickles with Vinegar Aioli that's sure to be a hit at your next gathering or just a fun snack for yourself. It’s all about that crispy goodness and creamy dip that makes every bite a delight. Trust me, once you try these, you'll be making them all the time!
Recipe created by Nick Keith for Trust Me Try It.
Even more from Heatstrokesbbq
Ingredients
- 1 jar Famous Dave’s Pickles
- 1 box Famous Dave’s Cornbread Mix
- 1/3 cup water
- 1/2 cup buttermilk
- 1 egg
- 1 tablespoon pickle juice
- Frying oil
- Dill for topping
- Vinegar Aioli:
- 1/2 cup mayo
- 1 1/2 teaspoons apple cider vinegar or white vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- Pat your pickles dry and set aside
- In a bowl, mix the cornbread batter: combine the Famous Dave’s cornbread mix, water, buttermilk, egg, and pickle juice
- Whisk until smooth
- The batter should be slightly thinner than pancake batter
- Heat frying oil to 350°F
- Lightly coat each pickle in flour if you want extra crunch, then dip into the cornbread batter until fully coated
- Fry in small batches until golden brown on both sides, about 1 to 2 minutes per side
- Remove and drain on a wire rack or paper towels
- Sprinkle with dill
- Vinegar Aioli Instructions: In a small bowl, combine mayo, vinegar, Dijon, garlic powder, black pepper, and salt
- Whisk until smooth and let rest for 10 minutes before serving
