For those of you who have never tasted a fried pickle, you’re sure missing out. Sure, the combination sounds a little wacky, but we love this recipe because it brings a food that we wouldn’t normally think of cooking straight to our kitchen in an accessible way. Your kids will love the flavor combinations and the bite-sized slices. And, if you’re worried about that waistline, even though these scrumptious snacks are fried, they are so small that they make for a perfect reward after a long day.
1 cup all purpose flour
¼ cup corn starch
1 t baking powder
¼ t salt
½ cup water
½ cup pickle juice
10 large dill pickles
1. Wisk the first 4 ingredients in a medium sized bowl. Slowly, one at a time, wisk in the water, dill pickle juice and egg until the mixture is smooth. Place in a refrigerator for 20-30 minutes.
2. While waiting, take the pickles and slice them into chips 1/8-1/4 inch thick and place aside.
3. Heat oil in a pan at medium heat, making a pool 2-3 inches deep as to be able to fry the pickles in.
4. Dip the chips individually into the batter letting the excess batter drip off and carefully place into the heated oil. CAUTION-The oil could possibly flair up and splatter, place the chips in as opposed to dropping them in the oil. Once both sides of the chips are browned take out and place on a stack of 4 paper towels to drain excess oil.
This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit www.theculinarydudeontour.com for more details.