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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe blends an Asian-inspired batter-tempura-with fried dill pickles, a classic fish fry side in the Lower South. Ingredients:
1 (24-ounce) jar sliced kosher dill pickles |
vegetable oil |
1 cup all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon ground red pepper |
1/4 teaspoon salt |
1 cup club soda, chilled |
Directions:
1. Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
2. Pour oil to a depth of 3 inches into a Dutch oven; heat to 370°.
3. Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.)
4. Dip pickles into batter, letting excess drip off.
5. Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.
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