You just can’t know how good fried pickles are until you try them. These dillies get their cannabis boost from an accompanying condiment: infused aioli dip. Good thing, because we promise you won’t be able to resist polishing off every last pickle. (So dip responsibly!)
If making an aioli seems a bit too daunting, no fears! We use store-bought mayo and add in our infusion; it’s not hard. For an extra kick, you can pour a little canna-oil on the pickles after they are fried, or fry up some fan leaf “chips” and serve them on the side.
Frying with infused canna-oil isn’t advised; the high heat will reduce the potency of the THC.
Dosed Dilly Pickle Fries with Garlic Aioli
4 cups vegetable oil (do not use cannabis-infused oil—see notes above!)
1 large jar (32–ounce) whole dill pickles, drained
2 ½ cups panko bread crumbs
1 teaspoon garlic powder
1 tablespoon chili powder
½ teaspoon table salt
½ teaspoon freshly cracked black pepper
1 cup all-purpose flour
1 ½ cups buttermilk, shaken
Flaky sea salt (such as Maldon) for finishing
1 cup store bought mayonnaise
2 tablespoons infused extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed in garlic press or grated finely on a Microplane
Dash of sriracha sauce
Kosher salt and freshly cracked black pepper, to taste
In a large mixing bowl, mix the panko bread crumbs, garlic powder, chili powder, salt, and pepper. Place the flour in another bowl and pour the buttermilk into a third bowl. This is your breading station.
Slice pickles into ¼-inch-thick rounds. Start by dipping each pickle slice into the flour, shake off excess. Next dip in the buttermilk and shake off excess. Finally, coat each slice in the seasoned panko crumbs. Place on a platter or sheet pan to prepare for frying in batches.
In a large, deep pot, heat your vegetable oil to 375 degrees. Line a baking sheet with paper towels.
Carefully place a few coated pickles into the hot oil. Do not over crowd the pot as this will lower the heat of the oil and your pickles will taste greasy. Fry for 2 minutes on the first side and the flip and fry for another 2 minutes or until golden brown and crispy. Lift the pickles out of the oil with a slotted spoon and drain on the paper towels.
Finish frying the rest of the pickles and season with flaky sea salt and freshly cracked pepper while still warm. Serve warm with the aioli.
Whisk all the ingredients together in a small bowl. Taste for seasoning and add salt, pepper or more sriracha sauce as needed.
For more edible inspiration, don’t miss 6 recipes to inspire your inner cannachef.