Fried Pickle Chips with Cajun Mayo Dip
BY FOLLOW YOUR HEART | MODERATE | VEGAN
INGREDIENTS
Fried Pickle Chips:
- (1) 32 oz jar of dill pickles
- 2 cups non-dairy milk
- 2 tbsp lemon juice or apple cider vinegar
- 4 level tbsp Follow Your Heart VeganEgg powder
- ½ cup ice cold water
- 2 tbsp hot sauce
- 2 cups all-purpose flour
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne powder
- 1 quart neutral cooking oil (safflower, canola, or grapeseed)
Cajun Mayo Dip:
- 1 cup Follow Your Heart Original Vegenaise
- 1 tbsp cajun seasoning
- ¼ tsp hot sauce
- 1 clove garlic, minced
- 1 tbsp lime juice
- 1 tbsp whole grain mustard
INSTRUCTIONS
- Preheat frying oil in a large pot to about 350°F over medium/medium-high heat.
- Make buttermilk by whisking together non-dairy milk and lemon juice, allow to sit for 5-10 minutes.
- Prepare VeganEgg by whisking powder with ice cold water until all lumps are smoothed out.
- In a large bowl, combine buttermilk, VeganEgg batter, and hot sauce.
- Drain pickles from brine and slice into 1/4 inch thick chips. Add to liquid mixture and stir to combine.
- In a separate large bowl, whisk together all-purpose flour and all spices.
- Working in batches, add battered pickles to flour mixture and swirl to completely cover. Add to oil about 7-8 at a time. Fry for about 3-4 minutes, until golden brown. Transfer to tray lined with paper towels to drain.
- Prepare the Cajun mayo dip by whisking all ingredients together in a small bowl. Garnish with chopped chives and a sprinkle of paprika, if desired.
Fried Pickle Chips with Cajun Mayo Dip
BY FOLLOW YOUR HEART | MODERATE | VEGAN
