Recipe
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
Recipe: Simon Toohey
Directions
10 mins to prep
5 mins to cook
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Step 1
Heat oil in a medium pot to 180°C.
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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.
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Step 3
Drain and dry the pickles well, dust with plain flour to dry them again, then dredge in the batter.
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Step 4
Deep fry till crisp and golden.
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Step 5
Mix dill in a bowl with the sour cream and hot sauce/Tabasco. Drizzle over the top of pickles.
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Recipe: Simon Toohey
