· 1/2 cup mayonnaise· 1 1/2 teaspoons Sriracha· 1 teaspoon fresh lemon juice· 1/2 garlic clove, mashed to a pastet· Kosher salt· 2 cups grapeseed or vegetable oil· 3/4 cup all-purpose flour· 2 teaspoons cornstarch· 1 teaspoon baking powder· 3/4 cup (or more) seltzer water or club soda· 3 cucumber pickles, cut into 1/4-inch-thick rounds and patted dry· Deep fryer
Step 1Whisk mayonnaise, Sriracha, lemon juice, and garlic in a small bowl; season with salt.Step 2Pour grapeseed oil into a medium heavy saucepan; fit with deep-fry thermometer. Heat over medium heat until thermometer registers 350°.Step 3Whisk flour, cornstarch, and baking powder in a medium bowl. Whisk in 3/4 cup seltzer water. Whisk in more seltzer, if needed, until batter is the consistency of heavy cream.Step 4Working in batches, coat pickle slices with batter, letting excess drip off, and add to oil one by one (to prevent them from sticking to one another). Fry, turning halfway through, until golden brown and crisp on both sides, about 3 minutes per batch.Step 5Using a slotted spoon, transfer to a paper towel-lined plate. Serve with spicy mayo.