Gluten Free Fried Pickles and Spicy Ketchup

Crunchy, sour, fried dill pickles make a quick and easy gluten free appetizer plus they're delicious on vegan burgers and veggie sandwiches. Perfect for snacking and incredible dipped in spicy smoky ketchup, these fried pickles are a real crowd pleaser.

Fried pickles? Really? Not something that would appeal to me typically, but then two things happened in quick succession - my daughter asked me to make her some, and I bought the V Street cookbook. That was a wonderful collision of texture and flavor!

This recipe is adapted from the V Street cookbook (they make their own pickles from scratch) and it was a hit.  Super crunchy and bursting with sour tartness these gluten-free fried pickles were phenomenal on their own.  But, wait, dip them in this spicy BBQ sauce and it takes everything to the next level of spectacular.  EPIC.

I paired the pickles and sauce with toasty grilled cheese sandwiches made on thick sourdough and overflowing with 3 kinds of dairy-free cheese from Black Sheep Vegan Cheeze (mozza, jalapeno, and unforgettable parmesan). Don't be shy, dip that crunchy, ooey gooey grilled cheese right into the spicy BBQ sauce and be prepared to swoon.  It's that good!

Enjoy every crunchy, cheesy, tart, smoky, spicy bite.

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Fried Pickle Recipe with Spicy Ketchup (vegan + gluten free)

Crunchy, sour, spicy fried pickles are quick and easy to make and super addictive. These crispy fried pickles are made without eggs, gluten free, and totally vegan. Serve them as an appetizer or a snack - everyone loves these fried pickles!

Author : Tracy Halasz

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INGREDIENTS

• 4-6 large dill pickles, cut into ½" slices
• 1 ¾ cup rice flour
• 1 teaspoon pepper
• 1 cup plant-based milk
• ½ cup Dijon mustard
• 1 tablespoon togarashi spice (or other hot spice)
• ¼ cup ketchup
• 2-3 tablespoons BBQ sauce
• 2-3 tablespoons hot sauce
• canola oil for frying
• 1 teaspoon salt

INSTRUCTIONS

 

For the Pickles

• Heat ½" of oil in a skillet or large saucepan over high heat.
• Slice and pat dry the pickle wheels.
• In a bowl combine the rice flour, pepper, and ½ teaspoon salt in a shallow dish for dredging.
• Make the batter by whisking together the milk, mustard, ½ teaspoon salt, and togarashi (or hot spice of your choice) in a shallow dish. 
• One at a time coat the pickle slices in the dredge, the batter, and the dredge again.
• Working in batches, carefully add the battered pickle slices to the hot oil using a slotted spoon or spider. Flip when golden - fry until both sides are golden - around 2 ½ minutes
• Transfer to a paper towel and continue until all the pickles are fried. 

For the Spicy BBQ Ketchup

• Mix together the ketchup, bbq sauce, and hot sauce (I used sriracha) in a small bowl. Taste and adjust seasonings to your preference.

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