Crunchy, sweet and tangy, this fried pickle appetizer is amazingly delicious. Frickles (fried pickles) are a favorite dish from the Southern states of the USA. Peanut butter and pickles might sound weird, but this oddball combination is a surprising match made in heaven, and will definitely give guests a pleasant surprise at your next food party.
INGREDIENTS
- ½ cup soy or almond milk
- 1 tablespoons of lemon juice or apple cider vinegar
- 1 tablespoons flax meal
- 1 tablespoons arrowroot powder
- 1 cup all-purpose flour
- ½ cup creamy peanut butter
- ⅛ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups pickle chips, patted dry
- Oil, for frying
NOTES
Drain your pickles before adding to the batter. Serve with a side of ranch dressing and fresh dill (optional).
METHOD
- Stir ½ cup of soy or almond milk with 1 tablespoons of lemon juice or apple cider vinegar. Let the mixture stand for five to 10 minutes, (note: this is vegan version of buttermilk)
- Mix 1 tablespoons arrowroot powder and 1 tablespoons flax meal with 3 tablespoons of hot water. Let the mixture stand for five minutes (note: this is vegan egg replacer for binding / frying)
- In a large bowl combine the flour, peanut butter, milk mixture, egg replacer, cayenne pepper, salt and ground black pepper until smooth.
- Heat approx. 2 inches of oil in a pan over medium-high until oil reaches a temperature of 375ºF (190°C).
- Cover the pickles in batter and coat, then drop them into the oil fry until golden brown. Remove to a paper-towel lined bowl to drain. Repeat with and remaining pickles.