Pickles N Peppers Recipe
Lightly battered pickles and peppers with Blarney dipping sauce.
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Ingredients
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Vegetables
Batter
Dipping Sauce
Cooking Oil
Method
Preparation of Vegetables
- 1
Prepare the Pickles and Peppers
Slice the pickles and banana peppers into uniform pieces for even cooking. Pat them dry with a paper towel to remove excess moisture.
Making the Batter
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.
- 3
Add Water
Gradually add water to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Preparing the Dipping Sauce
- 4
Combine Sauce Ingredients
In a separate bowl, mix the mayonnaise, Dijon mustard, honey, garlic powder, paprika, and salt. Stir until the mixture is smooth and well combined. Adjust seasoning to taste and set aside.
Frying the Vegetables
- 5
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Batter the Vegetables
Dip the sliced pickles and banana peppers into the batter, ensuring they are fully coated.
- 7
Fry the Vegetables
Carefully place the battered vegetables into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.
Serving
- 8
Plate and Serve
Arrange the fried pickles and peppers on a serving platter, and serve with the Blarney dipping sauce on the side.