Cajun Fried Pickles with Garlic Blue Cheese Dip

• Produce

  • 2 tbsp Chives, Fresh
  • 1 clove Garlic
  • 3/4 tsp Garlic powder
  • 1/4 cup Parsley, fresh leaves

• Condiments

  • 2 1/8 tbsp Hot sauce
  • 1 tbsp Lemon juice
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/8 tsp Black pepper
  • 1 1/2 tsp Cajun seasoning
  • 3/4 tsp Salt

• Dairy

  • 1/2 cup Blue cheese
  • 1 1/2 cup Buttermilk
  • 1/4 cup Sour cream

• Other

  • 16 oz Dill pickle chips (drained and dried on paper towels (don't forget this part!

Found on thechunkychef.com

Description

Directions

• GARLIC BLUE CHEESE SAUCE:
• Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
• Add blue cheese and pulse until mixed together, but still slightly chunky.
• If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
• Pour into an airtight container and keep refrigerated until ready to serve.
• PICKLES:
• Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
• Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
• Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
• In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
• Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
• Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
• Fry pickles about 1-3 minutes per side, until golden brown on both sides.
• Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
• This allows the excess oil to drain, while still allowing the pickles to stay crisp.
• Repeat with remaining pickles.
• Serve with garlic blue cheese sauce.