The county fair comes to the kitchen table


Peanut oil, for frying

½ cup all-purpose flour

1 ¾ teaspoons Cajun seasoning

½ teaspoon Italian seasoning

¼ teaspoon cayenne pepper

Kosher salt

2 cups homemade dill pickles, sliced

Be it French fries in a take-out bag with a burger or a tempura party with all of the fixings, we love fried foods because they always herald a celebration. Fried pickles are this kind of food. Unexpected yet always satisfying, they hark back to late summer days at the county fair. They’re exotic and homey, and if you’re willing to fill a pan up with oil, they’re not too difficult to make at home.

Step One. Heat the oil

In a large pot over medium-high heat, bring one inch of peanut to 375° F.

Step Two. Make your batter

In a medium bowl, combine flour, Cajun seasoning, Italian seasoning, cayenne pepper, ½ teaspoon salt and ½ cup water.

Step Three. Fry your pickles

In batches, toss pickles in batter. Remove with a slotted spoon and add to the oil, frying until golden brown. It should take one to two minutes per batch.

Our favorite fried pickle dipping sauce is a one-to-one mix of Thousand Island dressing and mayonnaise, but you should try them with your favorite. They’re great plain, though we recommend tossing them with a bit more kosher salt for a bigger, saltier bite, especially if you’re forgoing sauce.