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Simon set out to prove that pickles need not be relegated to the category of ‘sandwich topping’ nor ‘garnish’. Battered, deep fried, and dunked in a dill sour cream, they’re a whole dish unto themselves!

You will need

Serves 2

  • 4 pickles
  • 115g self–raising flour
  • 100g rice flour
  • 100g cornflour
  • 2 teaspoons baking powder
  • 2 teaspoons molasses
  • 700ml cold soda water
  • 1 litre vegetable oil
  • Plain flour, for dusting

Dill sour cream

  • 200g vegan sour cream
  • 1 bunch dill, chopped finely
  • 50ml truffle hot sauce or Tabasco

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10 mins to prep

5 mins to cook

  1. Step 1

    Heat oil in a medium pot to 180°C.

  2. Step 2

    Stir the self–raising flour, rice flour, cornflour and baking powder to combine. Add molasses and soda water in a steady stream and use a whisk to combine to a smooth batter.

  3. Step 3

    Drain and dry the pickles well, dust with plain flour to dry them again, then dredge in the batter.

  4. Step 4

    Deep fry till crisp and golden.

  5. Step 5

    Mix dill in a bowl with the sour cream and hot sauce/Tabasco. Drizzle over the top of pickles.

Recipe: Simon Toohey

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