October 24, 2011

Deep Fried Pickles

It's Meatless Monday today and I'm making Deep Fried Pickles. I know it sounds strange, but they're incredible. My husband first introduced me to them (as I've mentioned before, he's the pickle's number one fan). I like to use Claussen pickles (the ones that are refrigerated) and I use this batter recipe, the same one I used for the Tempeh 'Fish' Tacos.

Fry them in some canola or vegetable oil, it only takes a few minutes. For the ranch sauce, I use a mixture of vegan sour cream and vegan cream cheese and add in dried dill, parsley, garlic powder, onion powder, salt and pepper. Fresh chives make a nice addition as well.
Note: Be careful...the pickles hold the heat really well.

7 comments:

Claire said...

weird...

sarah-mai said...

Ha :) They're actually quite popular here in the states, lots of bars/restaurants offer them. Remember, these aren't cornichons, but American dill pickles.

Jeni Treehugger said...

YUMMY! What a great idea
<:-)

sarah-mai said...

Jeni - They're so good and take minutes to make!

Fanny said...

Oh yum!!! Would go perfect on a burger night.

Sarah said...

I love deep fried pickles! the grease makes me sick though - but damn! they are yummy! the warning about keeping heat is so true - so many burns from deep fried pickles

sarah-mai said...

I rarely eat deep fried anything, but I do make an exception for these :)

They hold heat like crazy!