by Lauren Hartmann 15 Comments
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My husband loves fried pickles. He calls himself a connoisseur of fried pickles, and tries them everywhere we go. He has given them bad reviews, good, and excellent. I wanted to top them all though, and make the most delicious fried pickles he has ever had, that just happen to be vegan. He hates fried pickle spears, and I can understand this. To get maximum crunch, your really need the a chip, it is thin and you can get the ultimate amount of batter on them. So they had to be dill chips! These vegan fried pickles with Mississippi comeback sauce are his favorite fried pickles thus far.
So, let’s talk about the sauce. This sauce that is so incredibly perfect for these pickles! It was originally made as a salad dressing in Mississippi. Yes, I know, heavy salad right? However, once veganized, it makes the perfect dip for fried foods! It is so simple, and you probably already have all the ingredients on hand. At least, all these ingredients are staples in my house.
I have seen a lot of aquafaba used recently to batter and fry things, but I love using almond milk thickened with lemon juice or apple cider vinegar! I think it is really easy, and creates the perfect texture for whatever is being fried. Did I mention how crispy these pickles were?
The perfect party food, or appetizer for any occasion. Or meal? Who am I to judge? These are fried pickles are amazing! They are ready in just 10 or 15 minutes, and believe me, no one will know they are vegan. That will not even cross anyone’s mind.
What kind of fried pickles are you into? Do you prefer the spears or the chips? I guess that is the great debate. I really think the chips are a better choice, but if you disagree, feel free to use the spears, they probably will just need to cook a bit longer, but should work exactly the same! I hope you enjoy!
Vegan Fried Pickles with Mississippi Comeback Sauce
Print Recipe
Super crispy fried pickles with a traditional Mississippi spicy mayo sauce.
Course Appetizer
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 6 People
Author Lauren Hartmann
Ingredients
For the Pickles
- 3 C. Dill pickle chips
- 2 C. All purpose flour
- 2 tsp. Salt + extra for topping
- 1/4 tsp. Cayenne
- 1/4 tsp. Smoked paprika
- 1 C. Almond milk
- 1 tsp. Lemon juice
- Oil for frying
Mississippi Comeback Sauce
- 1/2 C. Vegan Mayo
- 1 Tbsp. Hot sauce
- 2 Tbsp. Ketchup
- 1 tsp. Soy sauce
- 1 tsp. Garlic powder
- 1/4 tsp. Smoked paprika
Instructions
Place the pickles on some paper towels, and top with more towels, and press down to dry them a bit.
Begin heating about 1/2 an inch of oil in a pan on medium high. Reduce heat if needed.
In a medium sized bowl add the almond milk and lemon juice, and stir. Let sit for a minute to thicken. In a separate bowl, add the flour, salt, cayenne and paprika. Stir.
Place the pickles into the flour mixture, dredge and shake off the extra. Dip into the almond milk mixture, then dip back into the flour. Shake off the extra flour again. Repeat with all the pickles.
Once the oil is hot, fry the pickles in small batches for a minute or two on each side. Until nice and golden brown, You can reduce the heat of the oil if it starts to get too hot. Adjust as needed.
Once the pickles are done, place on a paper towel, and sprinkle with more salt.
Make the sauce, whisk all the sauce ingredients together in a small mixing bowl. Serve immediately! Dip and devour!
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Reader Interactions
Comments
AmberI made this last night and I just had to say – this was incredible and I was skeptical about the sauce. ITS AMAZING! I want to make it for french fries and other vegan foods haha. I ate the whole batch just between my fiance and I. Thanks for this!!
Reply
- Lauren Hartmann
Yay! I’m glad you liked them! P.s. I have been known to eat a whole batch myself😁
Reply
I’m always looking for fried pickle recipes, and this one was perfect! Had just the right amount of kick that I was looking for, thanks for sharing!
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- Molly
We made these and they we SO GOOD!!!!!
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- Becky
These sound so good! I have never been very good at pan frying though, I always end up with the oil splashing all over the stove and floor, the house fills with smoke, whatever I’m frying spits at me and burns me, and they are never evenly cooked, but black in spots. Any tips to make this a less traumatic experience for me? Haha. Also, the sauce sounds so good! Do you use it with any other recipes?
Reply
- Lauren Hartmann
Just make sure the oil isn’t too hot. It needs to be very hot, obviously, but it sounds like maybe you are getting it too hot. If it is smoking, you need to turn down the temperature. The oil should be around 350-365 degrees, if you have a food thermometer. I LOVE this sauce! I put it on sandwiches all the time!
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- Jacqui
Can these be baked instead of fried??
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- Lauren Hartmann
I have not tried to bake them, but I think it’s possible. They probably would brown though, unless maybe sprayed with a little oil. I would try at a pretty high temperature so they get crispy. I hope that helps.
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- shannon
if I don’t have dill pickles at the moment but sweet bread and butter pickles, do you think it will still be good and taste just the same!?
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- Lauren Hartmann
Hmmmm… I have never tried to use bread and butter pickles. They may be a little on the sweet side, but that could be delicious. Although once they are battered and fried, they may taste about the same. I am just not 100% sure.
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- Mari D
LOVE THIS! Realistic ingredients that are already in my kitchen.!
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- Nicole
This recipe was really good and the sauce was amazing!! Thank you!!Reply
- T
One of my faves
Reply
I made these ages ago and they were just the ones I grew up eating but now being pregnant, I’ve been craving fried pickles badly. So, instead of paying for overpriced fried pickles that might not even be really vegan, I rather make them at home and this is the only recipe and method I will use from this site!Reply
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