Fried Pickles

Posted by in 4th of July, Cooking, Snacks, Super Bowl Sunday | 2 comments

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Hello & Happy Friday!!

 

 

 

 

 

If there was a day that Fried Pickles would be perf for.. Friday would be it!!

 

 

This recipe for friend pickles was inspired by watching a show featuring carnival food lol. I’m telling you, the most unhealthy yet, innovative recipes you could only dream of are found at carnivals. 

 

 

Pickles for me were never something I craved. I love fried pickle chips, but they don’t have them everywhere and whole dills were just THAT much better. The downside to whole dills is that they only come in jars, making them uber heavy to carry around. For us New Yorkers its just more hassle. 

 

 

Eating a whole dill pickle also has to be one of the most unattractive things. (honesty)

 

 

..But eating a FRIED WHOLE DILL PICKLE, ..well that my friends is another story!

 

 

 


 

What’s sheer perfection with this recipe is that it offers more intricate flavors than just a plain ol’ dill. Its got spice, its got sour, and even a hint of sweetness with the sour cream. #umami

 


 

 

 

 

If you love a good pickle, love anything fried, love spice, or just LOVE AMAZING VEGAN EATS!

 

 

 

You HAVE to make this recipe as you’re guaranteed to impress both your vegan and non vegan friends with this concoction!

 

 

 

 

 

 

 

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Vegan Fried Pickles with Dill Sauce
Yields 10
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Ingredients
  1. 1 jar whole dill pickle slices
  2. 1 Tbsp baking powder
  3. 2 jalapenos, seeded
  4. 2 tsp sea salt
  5. 2 tsp garlic powder
  6. 2 tsp paprika
  7. 1 1/2 cups flour
  8. 10 oz Vegetable Oil for frying
  9. 10 Skewer sticks
Dill Sauce
  1. 1 cup vegan Follow Your Heart sour cream
  2. 3 tbsp fresh dill
  3. squeeze of lemon
Instructions
  1. Pour enough oil in a large skillet so that the oil is about 1-2 inches up the side of the pan and heat to 350 degrees F. (boiling)
  2. In a shallow bowl or rimmed plate, whisk together flour, garlic powder, sea salt, paprika. Add hot sauce and water and mix until smooth.
  3. Dry off the pickles with paper towels so that the batter adheres to the pickles. Assemble the batter by adding the almond milk and diced jalapeños to the dry mixture.
  4. Dip pickles in a cup filled with batter letting excess drain off. Working in batches, place battered pickles in hot oil for about 3 minutes per side. Continue moving the pickle as it cooks to ensure that you get an aesthetically pleasing fried pickle.
  5. Once golden brown, remove from oil and drain on paper towels.
Dill Sauce
  1. Whisk everything together and serve cold
Notes
  1. As you continue to cook batches, they may cook faster than 3 minutes because the oil is getting hotter. Reduce the cooking time or lower the heat a little bit.
  2. For more of a flavor kick substitute the almond milk for beer, yes beer!!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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2 Comments

  1. If this recipe is vegan there shouldn't be eggs in the dill sauce. Also, for the dipping sauce it says to whisk everything together and to serve cold. Does that mean you're eating raw egg? That just doesn't make sense.
    • Hi Joey! Thank you so much for pointing that out as that was the non vegan recipe I reviewed as a guide to simply create a vegan version. No animals were harmed in the production of this recipe, I promise :)

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