Fill a large dutch oven with about 2 inches of oil and preheat until it reaches 375 degrees.
In a large bowl mix the flour, corn starch, cajun seasoning, and black pepper. In a medium bowl lightly whisk the eggs to break them up.
Drain the pickles. Then put about a ⅓ of the pickles into the flour mixture, toss to coat, and using a spider shake off any excess. Then add them into the egg mixture and completely coat. Finally, toss them back into the flour mixture and place them on a cookie sheet lined with foil until you finish with that amount.
Add the ⅓ of the coated pickles into the hot oil, and fry for 4-5 minutes or until golden brown. Repeat until all pickles have been coated and cooked.
Place the cooked pickles on a cooling rack lined with a paper towel. Serve with the dipping sauces and enjoy!
Cajun Dipping Sauce
In a small bowl mix add the mayo, ketchup, horseradish, cajun seasoning, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
In a small bowl mix the mayo, sour cream, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
I didn’t add salt to the flour or egg mixture since there is a lot of salt in the pickles and the cajun seasoning.
It’s best to make the sauces ahead of time to allow the flavors to marry. The longer they sit, the better they taste.
If you like a thicker ranch, you can omit the extra two tablespoons of buttermilk. However, we like a thinner ranch.
You can reheat these in a convection oven at 400 degrees for 5-6 minutes. Or an air fryer at 400 degrees for 2-3 minutes.