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Deep Fried Pickles
Deep Fried Pickles
Celebrate this Independence Day with our Fried Pickle Recipe. Made with Dillicious Not So Sweet pickle halves. We’ve rolled them in seasoned flour, fried them up until they’re nice & crunchy and served alongside some Bone Suckin Mustard Sauce. It’s time to giddy up into the kitchen!
Ingredients
Deep Fried Pickles
- 2 x 700g jar Dillicious Not So Sweet Pickle Halves
- 1 cup plain flour
- 2 tbsp onion powder
- 3 Kangaroo Island Eggs medium size
- 1/4 cup milk
- 100g breadcrumbs to dip equates to 1 standard packet
- 2 cups neutral oil, to fry pickles in
To Serve
- Tasman Sea Salt to season
- Bone Suckin’ Mustard Sauce
Instructions
- Remove pickles from brine and pat dry with paper towel to absorb any excess liquid.
- Mix flour and onion powder together in a large mixing bowl. In a separate mixing bowl whisk the eggs and milk together. Add the breadcrumbs to a third mixing bowl.
- Dip pickles into the flour mixture first, followed by the egg wash and then breadcrumbs. Repeat this process until all the pickles are coated.
- Rest the pickles on a tray in the fridge for a minimum of 20 mins to allow the coating to firm up before frying.
- Heat the oil in a shallow pan until it's piping hot and line a serving tray with paper towel, in preparation to fry the pickles.
- Fry pickles in hot oil turning on both sides, until the coating is crispy and golden - for approx 30 seconds each.
- Drain on paper towel and sprinkle with sea salt before serving with some mustard sauce alongside for dipping.
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