Recently, we've been obsessed with canned pickle juice and all its hidden benefits. But we always have fried pickles, or “frickles,” as we like to call them, on the brain here at TT. So much so that we conducted a taste test in the TT Test Kitchen and determined that full-sour dill pickles are indeed the best option to deep-fry. Slices are dipped into a tempura beer batter before getting fried to golden perfection.
To learn more, read “The Fourth Awakens.”
Fried Pickle ChipsRecipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon ground coriander
1 large egg
1½ cups lager beer
Vegetable oil, for frying
8 large dill pickles, sliced ¼ inch thick
1. In a medium bowl, whisk together the flour, baking powder, salt, coriander and cayenne. Mix in the egg followed by the beer to form a smooth batter.
2. In a 4-quart Dutch oven, heat 2 inches of vegetable oil to 375º and line a plate with paper towels. Working in batches, dip the pickle slices into the batter, then slowly drop into the oil. Cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the pickle chips to the prepared plate to drain. Immediately season with kosher salt. Transfer to a platter and serve.
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