CAJUN PICKLES RECIPES
FRIED PICKLES WITH CAJUN DIPPING SAUCE – DUKE'S MAYO
Fried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping sauce made with the subtle, tangy taste of Duke’s Mayonnaise.
Provided by Duke's Kitchen
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4-6
Number Of Ingredients 9
Steps:
- Mix the mayonnaise, ketchup, and Cajun seasoning in a bowl.
- Cover and refrigerate until use.
- Spread the drained pickles on paper towels and pat dry.
- Heat 1 inch of peanut oil in a pot over medium-high heat until a deep-fry thermometer reads 375°F.
- While oil is heating, crack the eggs into a bowl, beat well.
- In another bowl, mix the flour, Italian seasoning and cayenne.
- Add 10 pickles to the flour mixture and toss to coat.
- Remove pickles from the flour, shake off excess and then place in beaten eggs, coat well, then put back in the flour mixture and coat again.
- Carefully place the pickles into the oil one at a time. Fry until golden brown, 1-2 minutes.
- Remove pickles from the oil with a slotted spoon and drain on paper towels.
- Return the oil to 375° and repeat process with remaining pickles.
- Serve hot with the prepared sauce.
Nutrition Facts : ServingSize 4-6
POPEYES CAJUN GRAVY RECIPE | TOP SECRET RECIPES
Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop. Complete your meal with my recipe for Popeyes Famous Fried Chicken. Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 22 minutes30S
Cook Time 22 minutes30S
Nutrition Facts : Calories 30 calories
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- Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
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FRIED PICKLES WITH CAJUN DIPPING SAUCE – DUKE'S MAYO
Fried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping sauce made with the subtle, tangy taste of Duke’s Mayonnaise.
From dukesmayo.com
Reviews 4
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Reviews 4
Total Time 35 minutes
- Serve hot with the prepared sauce.
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Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.
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