Fried Pickles Recipe
Hand-cut spears are pickled in-house, crispy fried and served with remoulade
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Ingredients
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Pickles
Batter
Remoulade
Method
Pickling the Cucumbers
- 1
Prepare Cucumbers
Wash and slice the cucumbers into spears, about 1/2 inch thick.
- 2
Make Pickling Liquid
In a large mixing bowl, combine white vinegar, water, sugar, salt, garlic powder, dill weed, black peppercorns, and red pepper flakes.
- 3
Pickle Cucumbers
Pour the pickling liquid over the cucumber spears, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours.
Preparing the Remoulade
- 4
Make Remoulade
In a bowl, mix mayonnaise, Dijon mustard, hot sauce, minced garlic, lemon juice, chopped capers, and chopped parsley until well combined.
- 5
Chill Remoulade
Cover and refrigerate until ready to serve.
Frying the Pickles
- 6
Prepare Dry Ingredients
In a separate bowl, whisk together the flour, cornmeal, baking powder, paprika, salt, and black pepper.
- 7
Make Batter
Gradually add cold water to the dry ingredients, stirring until a smooth batter forms.
- 8
Heat Oil
Heat oil in a deep fryer or a deep saucepan to 350°F (175°C).
- 9
Dry Pickles
Remove the pickled cucumber spears from the brine and pat them dry with paper towels.
- 10
Fry Pickles
Dip each cucumber spear into the batter, allowing excess to drip off. Carefully place them in the hot oil.
- 11
Drain Fried Pickles
Fry the pickles for about 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
