User Guide

194
FRIED
PICKLES
20 dill pickle slices
1/4 cup all-purpose our
1/8 teaspoon baking powder
3 tablespoons beer or seltzer water
1/8 teaspoon kosher salt
2 tablespoons water, plus more if needed
2 tablespoons cornstarch
1 1/2 cups panko bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
Ingredients
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Pat the pickle slices dry and place them on a dry plate in the freezer.
In a mixing bowl, stir together our, baking powder, beer or seltzer water,
salt, and 2 tablespoons water. Batter should be the consistency of cake
batter. If the batter is too thick, add more water, 1 teaspoon at a time.
Place cornstarch in a shallow bowl. Combine bread crumbs, paprika,
garlic powder, and cayenne pepper in a separate shallow bowl.
Remove pickles from the freezer. Dredge each one in cornstarch. Tap o
excess, then coat in batter. Then coat evenly with bread crumbs.
Preheat, setting the temperature to 360°F
(175°C)
, and setting the time
to3 minutes. After 3 minutes, place breaded pickles Spray or gently brush
them with1 tablespoon canola oil.
Set temperature to 360°F
(175°C)
, and set time to 10 minutes.
Halfway through cooking,spray or gently brush them with remaining 1
tablespoon oil.
When cooking is complete, serve immediately with your favorite dipping
sauce.
Instructions