Fried Pickles - Wednesday
Tune in around 12:40 pm TODAY for your chance to win a prize!
November 14, 2018

Tune in around 12:40 pm TODAY for your chance to win a prize!
Today, I'll be giving away tickets to see Don Giovanni, the Mozart Opera coming to Richmond THIS weekend! Good luck!
Ingredients
- vegetable oil or peanut oilfor frying
- 2 cups unbleached all-purpose flour
- 2 tsp cajun seasoning
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1 tsp black pepper
- ½ cup aquafaba
- 1½ cup soda water or beer
- 10 dill pickles, sliced into spears (quarters or in half)
- Creamy Dill Dipping Sauce
Instructions
- Heat oil in a deep fryer or large heavy bottomed pot over medium-high heat to 375F.
- Using paper towels pat the pickles dry and set aside. You want the pickles to be very dry in order to have the batter stick to them properly.
- In a medium bowl whisk together flour, Cajun and Italian seasoning, garlic powder, onion powder, baking soda, salt and pepper.
- In another medium-sized bowl, whisk or beat the aquafaba until foamy.
- Add foamy aquafaba and mix.
- Slowly pour in beer or soda water, a little bit at a time, while lightly mixing between additions. Mix until smooth but do not over mix.
- Working in batches, add pickles to the batter, and gently toss to coat. Using a fork, or tongs, gently add pickles to the oil one at a time.
- Fry for 2 mins on each side or until golden brown.
- Remove pickles with tongs or a slotted spoon and drain on a paper towel lined plate. Repeat.
- Serve with Creamy Dill Sauce.
(Recipe via: The Edgy Veg)
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