Fried Pickles (Or Any Other Veggies)
Best Veggie Batter Ever!
This batter is amazing to fry any and all vegetables with. It's super light and fluffy, much like funnel cake batter. The flavors are deep and savory. Delicious. This particular time, I used pickles, orange bell peppers and onion. I'm going to explain how to make fried pickles, but this process can be used starring any other veggie. Just figure out how to cut the veggies so that they'll cook properly.
- vegetable oil
- 1 jar zesty garlic dill pickle spears
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 large brown egg
- 1 1/2 cups milk or original flavor coconut or almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic salt
- 1/2 teaspoon turmeric
- 1 teaspoon onion powder
- 2 teaspoons dried parsley flakes
- sea salt
- fresh cracked pepper
- Into a mixing bowl, add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1 large brown egg, 1 1/2 cups of milk, 1 tablespoon of apple cider vinegar, 1 teaspoon of garlic salt, 1/2 teaspoon of turmeric, 1 teaspoon of onion powder and 2 teaspoons of dried parsley flakes. Mix until blended well.
- Add 1/2 inch of vegetable oil into a skillet. Heat up to medium-high heat. To test the heat, drop a little of the batter into the oil and see how long it takes it to cook. If the outside burns and the inside isn't finished, turn the heat down. If it cooks, but the batter soaks up the oil, turn the heat up. It needs to crisp up on the outside and be fluffy on the inside. This may take a little trial and error.
- Take the pickles out of the jar and dry them off using paper towels or a clean kitchen towel.
- Dip the pickles in the batter and gently place the battered pickle into the hot oil. Flip the pickles and let them cook on the other side when the first side is golden brown and fluffy.
- As they finish, place them on a plate lined with paper towels, to soak up any excess oil.
- Season with salt and pepper while they're still hot.