I remember when I first saw fried pickles on the happy hour menu of a Southern food/BBQ themed restaurant. I immediately thought that it was complete nonsense to fry a pickle. Pickles after all were refreshing and crunchy, so why would you want to eat them warm and most likely soft from getting fried. It was kind of like one of those Sunday morning colon cleanse info-mercials was playing in my head only it was about the fried pickles. Why is this a good idea? Who would like this? Are there side effects I should be concerned about??!! Of course I ordered them to see what they were actually like and I’ve been hooked on them ever since.
Be forewarned that cooking anything involving pickles means that you will have to tango with a pickle jar. I’ve never understood why those dang things are so hard to open. It might have something to do with condensation on the glass and lid. One of my theories is that the size of the lid has to be a match for the size of your hands. That’s why the wife unit opens many pickles jars for me. I just can’t get the right grip on the sucker, but her hands are just the right size like in Goldie Locks and the Three bears. Anyways you will probably end up like this at some point but don’t worry, nobody saw….
These fried pickles are great by themselves but are also good to dip in a vegan ranch style dip, especially a spicy vegan ranch dip or even a spicy mustard.
- 1 jar of dill pickles (buy spears or whole and just cut them into thin spears). I made about 12 spears but my spears were about 3 inches long.
- 1 cup almond milk or rice milk (just plain water will work just as well)
- 1 tbsp ground flax seeds combined with 3 tbsp water microwaved for 45-60 seconds (mimics an egg) (optional)
- 1tbsp flour
- 1 tbsp vegan Worcestershire sauce
- 1/2-1 tsp hot sauce
- 1 tsp salt
- 1 tsp black pepper (fresh ground if possible)
- 2 cups flour (plus some extra on the side just in case you need it)
- oil for frying
Heat the oil to 350 degrees.
Combine the almond milk/rice milk, tbsp flour, vegan Worcestershire, flax mix (if using) and hot sauce in a shallow dish and mix together well.
Combine the salt, black pepper and 2 cups of flour into another shallow dish and stir well.
Dip pickles in the liquid mixture and let the extra run off then dredge in flour mixture; repeat.
Fry the pickle spears in the hot oil until pickles are golden brown. Drain on paper towels before serving. Its pretty important to eat these relatively fast because the pickles hold juice and will soften the breading if left for too long after frying.