How to Make It
In a large pot, heat 2 inches of oil to 350° over moderately high heat. Meanwhile, in a medium bowl, toss the pickle slices in the egg whites to coat. In another bowl, stir the cornstarch with the Creole Seasoning and cayenne. Add the pickles and coat thoroughly with the cornstarch mixture; shake off the excess cornstarch.
Working in batches, fry the pickle slices until light golden and crisp, about 4 minutes. Transfer to paper towels to drain. Serve immediately.