Fried Pickles with Smokehouse Mayo
1 C all purpose flour
1 C club soda
2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
1 tsp Smokey Bacon Sea Salt
1/3 C Maple Wood Smoked Bacon Infused Olive Oil
pickle chips or spears of your choice
1/2 C mayo
2 Tbsp Bourbon Barrel Aged Balsamic Vinegar
2 tsp Sweet Applewood Barbecue Rub & Seasoning
1-2 tsp hot sauce
In a medium bowl mix the flour, club soda, rub, and salt until just combined. Batter should be the consistency of pancake batter. Set aside.
Lay the pickles you are using on a towel and lightly pat dry.
In a small sauté pan, heat the oil to 350f. If your oil begins to smoke it is too hot. If your oil does not sizzle when the pickles are added it is too cold.
Use a fork to dip pickles in the batter. Let any excess batter drip off.
Fry for 2-3 minutes per side or until golden brown. Remove from the pan and set on paper towels to drain excess oil.
In a small bowl mix together the mayo, vinegar, rub and hot sauce. Serve the pickles while still warm with the bourbon mayo and enjoy!