Fried Pickle Chips with Cajun Mayo Dip

by Oscar

Ingredients

  • 1 32 oz jar of dill pickles
  • 2 cups non-dairy milk
  • 2 tbsp lemon juice or apple cider vinegar
  • 4 level tbsp VeganEgg powder
  • 1/2 cup ice cold water
  • 2 tbsp hot sauce
  • 2 cups all-purpose flour
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne powder
  • about 1 quart neutral cooking oil, safflower, canola, grapeseed

For Cajun Mayo Dip

  • 1 cup Original Vegenaise
  • 1 tbsp cajun seasoning
  • 1/4 tsp hot sauce
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp whole grain mustard

Instructions

  1. Preheat frying oil in a large pot to about 350°F over medium/medium-high heat
  2. Make buttermilk by whisking together non-dairy milk and lemon juice, allow to sit for 5-10 minutes
  3. Prepare VeganEgg by whisking powder with ice cold water until all lumps are smoothed out
  4. In a large bowl, combine buttermilk, VeganEgg batter, and hot sauce.
  5. Drain pickles from brine and slice into 1/4 inch thick chips. Add to liquid mixture and stir to combine
  6. In a separate large bowl, whisk together all-purpose flour and all spices.
  7. 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.
  8. 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.
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