Gluten Free Lady Chef Fried Pickles With Dipping Sauce

A great appetizer for the holidays! Some people just can’t get enough of these! Like me!



Thanks to my friend Shelli for this tip! Drain the pickles on a paper towel first to get out excess juice.  Soak pickles in some buttermilk.  Depending on how many pickles you’re frying. Just put enough to cover them and let them sit for about 30 minutes or so.  Next time I'm trying them in a beer batter! 

Here's the batter recipe -

1 Cup Bob Red Mills All Purpose Gluten Free Flour – Add Kosher Salt, Garlic Pepper & Cheyenne

Heat about ½ cup canola oil in pan to 375. You could use Coconut oil.  The refined can take the high heat.

Dredge the pickles in the flour and drop in oil one at a time.  Do not crowd them in the pan.  They only take about 1 to 2 minutes to brown.  Let the oil get back to 375 before putting in more pickles.  The pickles tend to drop the temp.

Drain on paper towels or rack and enjoy with these dips!

Spicy Vodka Sauce

¼ tsp crushed red pepper flakes

¼ cup tomato paste

1/3 cup vodka

2/3 cup heavy whipping cream

1 tsp olive oil

1 garlic clove pressed

Salt , coarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!

Dipping Sauce:


1/2 cup Helmann’s mayonnaise (it is gluten free)

¼ cup Gluten Free Ketchup

1 teaspoon Dejon mustard

Optional:  ¼ Teaspoon of Gluten Free Soy Sauce

Kosher Salt, Garlic Pepper

Enjoy the Journey!

Sue Seward

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Gluten Free Lady