Too often, I relate to a pickle: a salty add-on to a meal that could otherwise stand alone. These fried pickles, however, represent my dreams of balance and recognition. I exist for them…or, maybe, vice versa.
Either way, they pair perfectly with my Chipotle “Aioli”!
Fried Pickles
Description
Transform your pickles from a crunchy and salty add-on to an also crispy and peppered main.
Ingredients
Instructions
Prepare
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Make Chipotle "Aioli".
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Line 2 baking trays with 2 layers paper towels each.
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In an 8x8-in (20x20-cm) baking dish, whisk together cornstarch and pepper.
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Drain pickles thoroughly, then lie between towels on one baking tray. Pat dry.
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Add oil to a 10-in (25-cm) frying pan.
Dredge and Fry
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Set pan over medium heat until oil begins to shimmer (about 5 minutes).
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Meanwhile, coat 5 stackers or 10 chips in cornstarch and pepper mixture.
Dredge liberally. Verb or noun, dredge is what crisps! -
Carefully set coated pickles in oil. Fry 2 minutes, flip, then fry an additional minute.
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Transfer pickles to remaining lined baking tray.
I suggest waiting a minute before tasting, but I can't say I did.
Serve
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Add a squeeze of lemon and a side of "aioli".
Note
I recommend constructing a sandwich with a liberal amount of my Chipotle "Aioli" on a pretzel bun with lettuce and tomato!
