Drain all of the pickles from the jar and allow them to sit out on a paper towel for about 1 hour to absorb some of the excess moisture.
Preheat your oil to 375 F. in a deep fryer or a large deep pot (keep oil below half full).
Toss the pickles in the cornstarch, shaking off any excess, then carefully dip them in the tempura batter. Fry for about 2 1/2 minutes, or until lightly browned (tempura batter will not become as dark as most other batters, so don't fry for lengthy periods looking for that colour). Remove and drain on a paper towel.
Meanwhile, prepare mix together the ingredients for the cayenne mayo and the ketchup mayo. Arrange the pickles on a platter and serve with the dips!Subscribe to new posts!
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