This summer is flying by! It’s already Secret Recipe Club time for July :O I was assigned Melissa’s blog site Melissa’s Cuisine! So many recipes I really wanted to try (Texas Cavier YUM… Strawberry Mango Salsa with Cinnamon Sugar Tortilla Chips NEED… and of course some non-vegan recipes that I must try soon: a sweet Gingerbread Spread and Homemade Cheez-It Crackers!) Thanks for your amazing hard work in the kitchen Melissa :)
Pan Fried Pickles
Yields enough batter for about 30 pickle slices (5-6 small, whole pickles)
1 flax egg (1 tablespoon flaxmeal mixed with 3 tablespoons water)
4 Tbsp. all-purpose flour
1 tsp. soy sauce
1/2 tsp. all-purpose seasoning
1/2-1 tsp. dried dill
1/4 – 1/2 tsp sea salt
Fresh ground black pepper
4 Tbsp. crushed cracker crumbs (or bread crumbs; about 10 medium crackers)
30 pickle slices, more or less
Enough oil to fill a shallow frying pan by about 1 1/2 inches
Heat your oil in the frying pan over medium heat.
In a wide, shallow bowl combine the flax egg, flour, soy sauce, all-purpose seasoning, dried dill, sea salt and fresh ground black pepper until a paste forms. Spread the cracker crumbs out on a plate, or another wide, shallow bowl.
Submerge 5-6 of the pickle slices in to the “egg” mixture then dredge with cracker crumbs. Gently and carefully place the pickle slices into the hot oil. After a second, gently move the slices with a fork to make sure the crust is not stuck to the bottom of the pan. Fry for about a minute, then flip and cook a minute more, or until golden brown. Transfer to a paper towel lined plate to cool slightly.
Enjoy the fried pickles on their own or alongside a nice dipping sauce. I made a quick sriracha mayo and it was amazing :D