Fried Pickles

Fried Pickles

  • Serves 24 pickles
  • Prep time 20 minutes
  • Cook time 10 minutes

Nutrition facts

Per serving (1 pickle): Calories – 103; Protein – 1 g; Fat – 7 g; Carbohydrates – 7 g; Fibre – 0 g; Iron – 0 mg; Calcium – 10 mg; Sodium – 119 mg

Ingredients

  • 2 litres (8 cups) of canola oil
  • 12 sweet baby pickles,
  • 12 sliced dill sandwich pickles
  • 125 ml (1/2 cup) of flour

    For the batter:

  • 180 ml (3/4 cup) of flour
  • 60 ml (1/4 cup) of cornstarch
  • 2.5 ml (1/2 tsp) of baking powder
  • 15 ml (1 tbsp) of Cajun seasoning
  • 1 egg
  • 250 ml (1 cup) of blonde beer
  • 80 ml (1/3 cup) of panko breadcrumbs

Preparation

  1. Heat oil in a fryer or large pot until it reaches 190°C (375°F) on a cooking thermometer. If you are using a pot, make sure the oil doesn’t overheat and catch on fire.
  2. In a bowl, mix the flour for the batter with the cornstarch, baking powder and Cajun seasoning.
  3. In another bowl, beat the egg with beer. Gradually incorporate the dry ingredients until the batter is smooth.
  4. Add panko breadcrumbs and stir.
  5. Dry the pickles thoroughly with paper towel.
  6. Place the flour in a shallow bowl. Roll the baby pickles in flour, then dip them in the batter.
  7. Fry the baby pickles for 2 minutes, turning them several times, until they’re golden and crunchy. Drain on paper towels.
  8. Repeat steps 6 and 7 with the sliced sandwich pickles.

 

Side dish idea:

Horseradish Mayonnaise

Mix 180 ml (3/4 cup) mayonnaise with 30 ml (2 tbsp) horseradish, 15 ml (1 tbsp) honey, 30 ml (2 tbsp) chopped shallots, 30 ml (2 tbsp) chopped parsley and 5 ml (1 tsp) powdered Korean pepper or Espelette pepper.



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