Summer Saturday Cooking

In our house… pickles are a favorite. Stephen often teases me about my love for pickles and often references the “pickle getter tool” my parents had in our kitchen growing up. Side note: My parents had a specific tool that was a claw of sorts, ¬†specifically designed to extract pickles from jars… serious business. Hence, we take pickles very seriously in this house.

Summer is finally here in Chicago. The humidity and heat are high which means summer foods must be celebrated! Today Stephen and I strolled the neighborhood when suddenly Stephen had an idea… fried pickles! We headed to our neighborhood organic grocery and picked up all of the items necessary to make gluten free fried pickles. I loved cooking with Stephen. Usually Stephen is my sous-chef but this go around we were equal partners and had a blast.

The recipe is easy and considering what other recipes called for its not terrible for you. I rarely (never) eat fried anything but for this special occasion I gave them a try and they were delicious!

You could also easily bake these pickles to cut down on the oil.

Gluten Free Fried Pickles

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Ingredients: 

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(This recipe calls for a whole jar. We used about 1/3 of the jar and then stored the remaining batter for later use)
1 Jar of sliced kosher dill pickles
3 Cups Vegetable Oil
1/2 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Mustard Seed
1 Teaspoon Cajun seasoning
1/2 Cup gluten free bread crumbs
1.5 cups of gluten free multi purpose flour
2 Tablespoons Baking Powder

Adapted from this blog

We love pickles!

We love pickles!

Directions:

1. Heat oil to 365 (have this ready to go)

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2. Blend all ingredients except for pickles in a bowl

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Ready for dipping!

3. With one hand grab the pickles and toss them into the blended mix (keep one hand for pickles and the other for mixing)

It can get messy!

It can get messy!

Coat evenly

Coat evenly

4. Once you coat the pickle toss it into the hot oil. Let it cook until its golden brown (about 30 seconds) and remove with a slotted spoon.

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5. Remove the pickles and place on a plate covered in paper towels.

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If you wish to get a thicker coat dip the pickle in the batter after its initial frying and then fry again.

6. Serve and enjoy! We used Bolthouse yogurt Ranch for our dip. To make vegan mix Veganoise, yellow mustard, and curry powder.

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