IT’S DEEP FRIED PICKLES TIME!!!!!!!!! Is there any better time? Nope.
This is a special recipe because we teamed up with Brickworks Cider for a new series, and this is the first of five recipes in it. Each and every recipe in this series will include one of the delicious Brickworks Cider. They have four amazing ciders and we are going to show you how to incorporate each of those ciders into a recipe.
We could not be starting this series off on a better note because as we stated before it’s DEEP FRIED PICKLES TIME! They are the perfect amount of crispy and juicy.
Even though these already have cider in them, I can’t think of a better drink to go along with it than Brickwork’s Queen Street 501.
Crispy Deep Fried Pickles
- 2 3/4 cup all purpose flour, divided
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp black pepper
- 2 tsp dried dill, divided
- 2 cups Brickwork’s Queen Street 501 Apple Cider
- 1 cup panko bread crumbs
- vegetable oil, for frying
- Prepare your deep fryer or pot/pan with 1 inch of vegetable oil.
- In a bowl add 1 3/4 cups of all purpose flour, garlic powder, cumin, smoked paprika, onion powder, pepper and 1 tsp dried dill. Whisk until combined.
- Add Brickworks Queen Street 501 Apple Cider and whisk. You want a pancake like consistency. Add more or less if needed.
- Slice your large dill pickles into quarters or halves depending on the size.
- In two separate bowls add 1 cup flour and in the other bowl add panko bread crumbs and 1 tsp of dried dill.
- Roll each pickle in flour, then in your cider batter and finally in panko mixture. Deep fry your pickles until golden brown. Repeat until all pickles are done.
- Remove from oil and transfer to a plate layer with paper towels. The paper towels will absorb the extra oil.
- To make an optional dipping sauce: combine 1/4 cup vegan mayo, 1/2 a lemon juiced, 1 tbsp dried dill and 1 tsp sriracha (add more or less depending on how spicy you want it)
- Thank us for the delicious pickles.
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