The Leaning Tower of Pickles

• Vegetable oil
• 1 1/2 cups yellow cornmeal
• 1 tablespoon seafood seasoning, such as Old Bay
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• One 8-ounce jar pickled carrots, such as from a jar of vinegar-packed giardiniera
• One 8-ounce jar pickled jalapenos
• One 8-ounce jar sliced dill pickles
• Angry Sauce, recipe follows
• 1 cup Japanese mayonnaise
• 1/4 cup chile paste, such as Sambal
• 2 tablespoons rice wine vinegar
• 2 teaspoons soy sauce
• 1 teaspoon zested ginger
• 1 teaspoon sugar
• 1 clove garlic, zested
• Kosher salt and pepper, optional

1. Special equipment: 4-inch wooden skewers
2. In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F.
3. In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined.
4. In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat.
5. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes.
6. Repeat with the remaining pickles.
7. Drain on a paper-towel-lined plate.
8. Stack 6 fried pickles, alternating varieties, on a 4-inch skewer.
9. Serve with a bowl of Angry Sauce.
10. Prepare for a barrage of high fives from your bros.
11. Mix the mayonnaise, chile paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl.
12. Adjust the seasoning if necessary.

vegetable oil, yellow cornmeal, seafood seasoning, salt, cayenne pepper, carrots, dill pickles, angry sauce, japanese mayonnaise, chile paste, rice wine vinegar, soy sauce, zested ginger, sugar, clove garlic, kosher salt

Taken from www.foodnetwork.com/recipes/jeff-mauro/the-leaning-tower-of-pickles.html (may not work)