Fried Pickles With Sriracha Mayonnaise

• 1 cup mayonnaise
• 2 tbsp sriracha
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 1 cup self-rising flour
• 1/2 cup cornmeal
• 2 tsp onion powder
• 2 None eggs
• None None Vegetable oil, for deep-frying
• 1 jar (24 oz) whole sweet and sour pickles, drained and quartered lengthwise
• 1 jar (1 lb) bread and butter pickle chips, drained

1. For the sriracha mayonnaise, combine mayonnaise, sriracha, lemon juice and garlic in a medium bowl. Refrigerate until ready to serve.
2. For the batter, combine flour, cornmeal and onion powder in a medium bowl. Season. Add eggs and 1 cup ice-cold water; whisk until just combined.
3. Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350u0b0C (or until a cube of bread turns golden in 10 seconds).
4. Pat pickles dry with paper towels. Working in batches, dip pickles in batter, shaking off excess. Deep-fry for 2 mins, or until golden. Remove with a slotted spoon; drain on paper towels. Serve with mayonnaise.

mayonnaise, sriracha, lemon juice, clove garlic, flour, cornmeal, onion, eggs, vegetable oil, sweet, bread

Taken from recipes-plus.com/api/v2.0/recipes/34296 (may not work)