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.