Pickles on their own are a gift from above, so how could you can make them even better? By deep frying them! The beautiful juicy, tanginess of the pickles explodes in your mouth when you bite through the crunch of the batter. Serve with a creamy garlic aioli to complete the experience.
Preheat the oil in a large saucepan over high heat.
Slice pickles in half lengthways and pat dry with kitchen towels.
Place the eggs in a bowl. In another bowl, place the flour, seasoning and chilli flakes (if using). Dip the pickles first in the egg wash then in the seasoned flour. Cook in 2-3 batches, carefully lowering the pickles into the hot oil and frying until the batter is golden brown. To keep the oil temperature high enough, but be sure to monitor the heat, adjusting your element accordingly.
Serve with a bowl of aioli for dipping.
12 McClure’s Pickles
2 Eggs, whisked with a fork
1 cup Flour or rice flour
1 tsp Sea salt
1 tsp Cracked pepper
1 tsp Chilli flakes, optional
1L Vegetable oil, for frying
1 cup Wise Boys Aioli, to serve