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 coinkydink!
This recipe is adapted from the V Street cookbook (they made their own pickles from scratch) and it was a hit. Super crunchy and bursting with sour tartness these 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 cheesy sammie right into the spicy BBQ sauce and be prepared to swoon. It's that good!
Enjoy every crunchy, cheesy, tart, smoky, spicy bite.
Fried Pickles with Spicy Sauce
- 4-6 large dill pickles, cut into ½" slices
- 1 ¾ cup rice flour
- 2 tsp white pepper
- 1 cup plant-based milk
- ½ cup Dijon
- ½ tsp black pepper
- 1 tbsp togarashi
- ¼ cup ketchup
- 2-3 tbsp BBQ sauce
- 2-3 tbsp hot sauce
- canola oil for frying
- 1 tsp salt
- Heat ½" of oil in a skillet or large sauce pan over high heat.
Slice and pat dry the pickle wheels.
- In a bowl combine the rice flour, white pepper, and ½ tsp salt in a shallow dish for dredging.
Next, make the batter by whisking together the milk, mustard, ½ teaspoon salt, black pepper, and togarashi in a shallow dish.
- One at a time coat the pickles slices in the dredge, then the batter, then the dredge then place in the hot oil until golden brown on both sides. Transfer to a paper towel.
- Spicy BBQ Ketchup
Mix together the ketchup, bbq sauce, and hot sauce (I used sriracha) in a small bowl. Taste and adjust seasoning to your preference.
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