Who loves bar food but hates going to the bars to eat it!? This delicious Fried Pickle recipe is for you, then! The combination of the pickle and the garlic aioli will make you wonder where this recipe has been all of your life. Make some today! #sonomnom4u #FriedPicklesWithGarlicAioli #vegetarian
Pickles:
2 cups of sliced sill pickles, drained (use home made or store bought!)
2 cups of all purpose flour
2 tsp salt
2 tsp black pepper
2 tsp. paprika
1 tsp cayenne
1-1/2 cups buttermilk
1 tsp worcestershire sauce
Aioli:
1 cup mayonnaise
4 cloves garlic, minced
1 tsp. salt
1 tsp pepper
1/2 tsp cayenne
1 tsp dried parsley
1 tsp lemon juice
Dipping Directions:
Get 2 bowls out.
Fill one with 2 cups of flour, 2 tsp salt, 2 tsp. pepper, 1 tsp cayenne, and 2 tsp paprika. Stir to mix thoroughly. Set Aside.
Fill the other bowl with 1-1/2 cups of buttermilk and worcestershire sauce
Drain your pickles completely.
Make sure your drained pickles are still a bit wet, place a few in the flour and turn to coat all sides. Then, dip the flour coated pickle slices into the buttermilk mixture to wet all the flour. Now put the wet floured slices back into the dry flour. Place on a large platter until all pickle slices are coated and ready to fry. Repeat until they are all on the platter in a single layer.
Frying Directions:
Preheat a deep fryer to 370°F
If you don't have a fryer, fill a large pot 1/3 full with oil (peanut works best) and heat it to 370°F.
Place small batches of pickles (about 10 at a time) in the hot oil and fry for about 1-2 minutes or until they are golden on all sides. Make sure to stir them in the hot oil to make sure they are cooking evenly. Remove from oil and drain on a paper towel until all pickes are fried to a crispy golden result. Serve hot with chilled garlic aioli.
To Make Aioli:
In a food processor or blender, add mayonnaise, garlic, salt, pepper, parsley, and lemon juice and pulse until well blended, and smooth and creamy (about 1 -2 minutes) Scrape out into a bowl and set aside.
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