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+ servings
5 from 1 vote
Vegan Fried Pickles with Mississippi Comeback Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Super crispy fried pickles with a traditional Mississippi spicy mayo sauce.

Course: Appetizer
Servings: 6 People
Author: Lauren Hartmann
For the Pickles
  • 3 C. Dill pickle chips
  • 2 C. All purpose flour
  • 2 tsp. Salt + extra for topping
  • 1/4 tsp. Cayenne
  • 1/4 tsp. Smoked paprika
  • 1 C. Almond milk
  • 1 tsp. Lemon juice
  • Oil for frying
Mississippi Comeback Sauce
  • 1/2 C. Vegan Mayo
  • 1 Tbsp. Hot sauce
  • 2 Tbsp. Ketchup
  • 1 tsp. Soy sauce
  • 1 tsp. Garlic powder
  • 1/4 tsp. Smoked paprika
  1. Place the pickles on some paper towels, and top with more towels, and press down to dry them a bit.

  2. Begin heating about 1/2 an inch of oil in a pan on medium high. Reduce heat if needed.

  3. In a medium sized  bowl add the almond milk and lemon juice, and stir. Let sit for a minute to thicken. In a separate bowl, add the flour, salt, cayenne and paprika. Stir.

  4. Place the pickles into the flour mixture, dredge and shake off the extra. Dip into the almond milk mixture, then dip back into the flour. Shake off the extra flour again. Repeat with all the pickles.

  5. Once the oil is hot, fry the pickles in small batches for a minute or two on each side. Until nice and golden brown, You can reduce the heat of the oil if it starts to get too hot. Adjust as needed.

  6. Once the pickles are done, place on a paper towel, and sprinkle with more salt.

  7. Make the sauce, whisk all the sauce ingredients together in a small mixing bowl. Serve immediately! Dip and devour!