Pickle is fermented cucumbers which are pickled in brine, vinegar for a period of time. The cucumbers therefore have sour taste due to the acid from vinegar in the fermentation process. There are many versions of pickle; each version has their unique taste and recipe due to the differences in cultural cuisine. You may find it interesting with the way people ferment pickles over the world.
Besides the sour pickles which are fermented in vinegar, we also have sweet pickled cucumbers including bread-and-butter pickles. Unlike sweet pickles with higher calories level due to their sugar content, sour pickles are low in calories. Moreover, the sour pickles also contain certain amount of vitamin K, especially K1.
Pickles are famously served as a side dish accompanying meals. The sour taste of pickles will reduce the greasy taste and bring balance to the foods. However, it does not just stop there. There are many delicious recipe using pickles as main ingredients. And today, we will give your one of amazing recipe of pickles which is vegan fried pickles.
Ingredients (prep will take about 10 minutes)
- 1 jar of Kosher Dill Sprears (or your favorite pickle)
- 1 ½ cup of All Purposed Flour
- 2/3 cup of Almond Milk
- 1 ½ teaspoon of Vegan Worcestershire Sauce
- 1 teaspoon of Braggs Liquid Aminos
- 2 teaspoons of Sriracha (or your chosen hot sauce)
- ½ teaspoon of Garlic Powder
- ½ teaspoon of Onion Powder
- Dash Cayenne
- 2 teaspoons of Kosher Salt
- 1 ½ teaspoon of Cracked Black Pepper
- 1 tablespoon of Grounded Flax
- 3 tablespoons of Warm Water
- Oil (for frying – enough to have 2 inches depth in the pot)
Cooking (cooking will take about 30 minutes)
Step 1 – making flax egg: Mix 1 tablespoon of grounded flax with 3 tablespoons of water. Set aside and wait until the mixture resemble egg snot.
Step 2 – preparing pickles: Take the pickles out of the jar and put them onto paper towels. Pat the pickles with towels in order to drain any excess liquid (don’t dry them out).
Step 3 – preparing the frying batter: Get a shallow bowl or plate, add 2/3 cup of almond milk, 1 ½ teaspoon of Worcestershire sauce, 1 teaspoon of Braggs liquid aminos, 2 teaspoons of sriracha, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, cayenne and flax egg into the bowl. Whisk the mixture well until all the ingredients are combined.
Take out another shallow bowl or plate, add 1 ½ cup of all purposed flour, 2 teaspoons of kosher salt and 1 ½ teaspoon of cracked black pepper. Combine the flour.
Step 4 – frying pickles: Preheat the oil over high temperature until the oil reaches 360 degrees F. Then lower the heat to medium in order to maintain the oil temperature.
Next, dip your pickle into the wet mixture then into the flour mixture. Cover the pickles well with frying batter by repeating this process twice. The more you coat them with frying mixture, the crunchier your pickles will become when they are fried.
When you cover all of you pickles, carefully put them into heated oil, one by one. Don’t let the pot too crowd which will cause uneven heat distribution and lower the oil temperature. You pickles will be greasy if they are fried in low oil temperature. The pickles also stick together if you put them together instead of separating them. When your pickles are fried, take out some paper towels and place them on a plate. As your pickles turn golden brown, use slotted spoon to take them out, place them in paper towels to soak excess oil.
Step 5 – serving the dish: When the fried pickles are chilled, making your favorite sauce to dip the pickles in. Don’t let the pickles sit in the room temperature for too long as they will lose the crispness.
The dish is perfect as a side dish or snack. The sour taste will perfectly balance with the crispy fried skin that you will never get tired of eating those fried pickles. Since the pickles are low in calories so you won’t be worry too much about gaining weight. You can serve this wonderful dish at party, gatherings or festival. The response will please you for sure!