Parlour Frickles And A Parlour Pickle-tini Recipe

Prepare pickles

Drain pickles well on paper towels for 5–10 minutes; pat dry thoroughly. Slice each pickle lengthwise into quarters (or into 6–8 spears for very large pickles). Pat again to remove excess brine — drier pieces will hold the coating.

Set up dredging stations

In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. In a second bowl, whisk eggs and buttermilk until smooth. In a third bowl, combine panko breadcrumbs and grated Parmesan with remaining 1 tsp kosher salt and 1/4 tsp black pepper.

Coat the pickles

Working in batches, dredge each pickle spear first in the seasoned flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, then press firmly into the panko-Parmesan mixture to form an even coating. For extra-crispy Frickles, repeat the egg and panko steps for a double coating.

Heat oil and fry

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil registers 350°F (175°C) or a cube of bread browns in 20–25 seconds. Fry coated pickles in small batches (do not overcrowd) for 2–3 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Arrange Frickles on a platter, sprinkle with chopped parsley if desired, and serve with the tartar-style dipping sauce.

Whisk together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, hot sauce (if using), and black pepper in a small bowl until smooth. Taste and adjust seasoning — add a pinch of salt if needed or a little more lemon if you want brighter acidity. Refrigerate until ready to serve (can be made up to 24 hours ahead).

Prepare glass

If rimming, rub the lemon wedge around the martini glass rim and dip into coarse salt. Chill glass briefly in freezer if desired.

Build the cocktail

In a cocktail shaker filled with ice, add vodka, pickle or olive brine, dry vermouth, fresh lemon juice, and simple syrup if you prefer a touch of sweetness. Shake vigorously for about 10–15 seconds until well-chilled.

Strain and garnish

Double-strain into the prepared chilled martini glass. Garnish with a pickle spear or two cornichons on a cocktail pick. Serve immediately alongside Frickles.