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Deep fried pickles

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy

For the honey mustard sauce

60g Dijon mustard
120g mayonnaise
40g honey
60g sour cream

For the deep fried pickles

Vegetable oil, for frying
140g plain flour, seasoned with salt and black pepper
4 large eggs, beaten
160g cornmeal, seasoned with salt and black pepper
1 (450g) jar bread and butter pickles (sweet and sour pickled cucumbers)
For the honey mustard sauce:

1) In a small bowl, mix together all the sauce ingredients until smooth.

2) Transfer to a serving dish and set aside.

For the deep fried pickles:

1) In a heavy bottomed pan or deep-fryer, heat 5cm oil to 180C.

2) Put the seasoned flour in a small bowl; put the beaten eggs in another small bowl and put the seasoned cornmeal into a third small bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. Carefully lower the pickles, in batches, into the oil and fry for 3 mins. Use a slotted spoon to remove the fried pickles from the oil and transfer to paper towels to drain.

3) Transfer to a serving platter and serve with the honey mustard sauce.

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