Fried Pickles Recipe
a full pound of pickles with our signature overboard sauce (vegan)
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Ingredients
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Pickles
Batter
Frying
Overboard Sauce
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickles from their jar and pat them dry with paper towels to remove excess moisture. This will help the batter stick better.
Batter
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well until all dry ingredients are evenly combined.
- 3
Add Water
Gradually add water to the dry mixture, stirring constantly until a smooth batter forms. The consistency should be thick enough to coat the back of a spoon.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface.
- 5
Fry the Pickles
Dip each pickle slice into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Fry in batches, without overcrowding the pan, until they are golden brown and crispy, about 2-3 minutes per side.
- 6
Drain the Pickles
Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil.
Overboard Sauce
- 7
Prepare the Sauce
In a small bowl, whisk together vegan mayonnaise, Dijon mustard, hot sauce, maple syrup, garlic powder, and salt to taste. Adjust seasoning as needed.
Serving
- 8
Serve
Serve the hot fried pickles with the Overboard Sauce on the side for dipping.
