These vegan fried pickles are super easy to make and absolutely delicious. They’re crispy on the outside, tangy on the inside, and perfect for snacking or sharing with friends. Whether you’re looking for a fun appetizer or just craving something crunchy and satisfying, these fried pickles will definitely hit the spot.
Recette de cornichons frits végétaliens
4
portions10
minutes15
minutes256
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Pickles:
300 g 2 tasse dill pickle slices, drained
120 g 1 tasse farine tout usage
240 ml 1 tasse unsweetened plant-based milk (such as almond or soy)
1 cuillère à soupe 1 cuillère à soupe apple cider vinegar
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café poudre d'oignon
1/2 cuillère à café 1/2 cuillère à café paprika fumé
1/2 cuillère à café 1/2 cuillère à café poivre noir
1/4 cuillère à café 1/4 cuillère à café cayenne pepper (optional, for a bit of heat)
1 cuillère à café 1 cuillère à café Sel
- For the Coating:
120 g 2 tasse panko breadcrumbs
60 g 3/8 tasse cornmeal (optional for extra crunch)
1 cuillère à café 1 cuillère à café dried dill
- For Frying:
480 ml 2 tasse huile végétale
Equipement
Large mixing bowls- Fouet
- Deep frying pan or deep fryer
- Slotted spoon or tongs
- Serviettes en papier
- thermometer
Directions
- Drain the pickle slices thoroughly and pat them dry with paper towels. This helps prevent the batter from becoming too watery.
- In a large mixing bowl, whisk together the flour, plant-based milk, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper (if using), and salt. The batter should be smooth and slightly thick.
- In a separate bowl, combine the panko breadcrumbs, cornmeal (if using), and dried dill. Mix well to ensure even distribution.
- In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.
- Working in small batches, dip the pickle slices into the batter, allowing any excess to drip off. Then, coat each slice in the breadcrumb mixture, pressing lightly to adhere.
- Carefully place the coated pickles into the hot oil using a slotted spoon or tongs. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the vegan fried pickles immediately with your favorite dipping sauce, such as vegan ranch, sriracha mayo, or ketchup.
Notes
- Use a thermometer: Monitoring the oil temperature ensures that the pickles fry evenly and don’t absorb too much oil.
Can I use any type of pickles for this recipe?
Yes, you can use any pickles you prefer, but dill pickle slices are the most common choice for fried pickles due to their tangy flavor. You can also try bread and butter pickles for a slightly sweeter taste.
