Fried Pickles
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"!
Transform your pickles from a crunchy and salty add-on to an also crispy and peppered main.
- 1 recipe Chipotle "Aioli"
- 3/4 cup (180 mL/90g) cornstarch
- 2 tsp (10 mL/5 g) ground black pepper
- 1 24-oz (680-g) jar dill sandwich stackers or pickle chips
- 2/3 cup (160 mL/150 g) frying oil (corn, vegetable, or peanut)
- 2 lemon wedges
- pretzel buns, lettuce, tomato (optional)
Make Chipotle "Aioli".
Line 2 baking trays with 2 layers paper towels each.
In an 8x8-in (20x20-cm) baking dish, whisk together cornstarch and pepper.
Drain pickles thoroughly, then lie between towels on one baking tray. Pat dry.
Add oil to a 10-in (25-cm) frying pan.
Set pan over medium heat until oil begins to shimmer (about 5 minutes).
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.
Transfer pickles to remaining lined baking tray.
I suggest waiting a minute before tasting, but I can't say I did.Add a squeeze of lemon and a side of "aioli".
I recommend constructing a sandwich with a liberal amount of my Chipotle "Aioli" on a pretzel bun with lettuce and tomato!
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?