Nicky's Kitchen SanctuaryFried Pickles
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Ingredients
Serves 4- 2 tbsp cornflour ((cornstarch in USA))
- 200 g (7 oz) sliced dill pickles, drained
- 3 tbsp cornflour ((cornstarch in USA))
- ½ tsp baking powder
- 120 g (1 cup) self-raising flour ((see swaps))
- Oil for deep frying
- 240 ml (1 cup) refrigerated pale ale (it MUST be cold) ((see swaps))
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Steps
- Step 1
Heat the oil in your deep fryer to 180C/350F.
- Step 2
Layer the pickles out on pieces of kitchen roll and pat dry.
- Step 3
Place the flour, cornflour and baking powder in a large bowl and stir together to combine.
- Step 4
Stir in the pale ale until no lumps remain.
- Step 5
Dust the pickles lightly in cornflour and shake off any excess then place them in the batter to fully coat.
- Step 6
Lift the pickles out of the batter with a slotted spoon and allow the excess batter to drain off.
- Step 7
Add to the oil and fry to 1-2 minutes, until golden. You’ll likely need to work in 2-3 batches, to ensure you don’t overfill the pan/fryer.
- Step 8
Drain and serve.
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Heat the oil in your deep fryer to 180C/350F.
Source: Nicky's Kitchen Sanctuary
